Pistachio-Stuffed Mushrooms

20 md Mushrooms

3 tb Onions, minced

Butter or margarine 1/3 c Fine dried breadcrumbs

1/4 c Chopped pistachios

2 tb Chopped parsley

1/4 ts Dried marjoram

1/4 ts Salt

Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5

minutes or until browned and heated through. Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias