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Pistachio-Stuffed Mushrooms

Pistachio-Stuffed Mushrooms recipe image
These Pistachio-Stuffed Mushrooms are the perfect bite-sized appetizer for any gathering. Earthy mushroom caps are hollowed out and filled with a savory mixture of finely chopped stems, minced onions, fresh parsley, and toasted breadcrumbs. The addition of chopped pistachios adds a delightful crunch and vibrant green color, while marjoram provides a subtle herbal note. Baked until golden and tender, they offer a satisfying texture contrast between the soft mushroom and the crisp filling. Ideal for parties, potlucks, or as an elegant starter before the main course, these mushrooms are simple to prepare using pantry staples. They are naturally vegetarian and can be easily adapted for vegan diets by using plant-based butter.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 114.5
Dietary: Vegetarian
Description
These Pistachio-Stuffed Mushrooms are the perfect bite-sized appetizer for any gathering. Earthy mushroom caps are hollowed out and filled with a savory mixture of finely chopped stems, minced onions, fresh parsley, and toasted breadcrumbs. The addition of chopped pistachios adds a delightful crunch and vibrant green color, while marjoram provides a subtle herbal note. Baked until golden and tender, they offer a satisfying texture contrast between the soft mushroom and the crisp filling. Ideal for parties, potlucks, or as an elegant starter before the main course, these mushrooms are simple to prepare using pantry staples. They are naturally vegetarian and can be easily adapted for vegan diets by using plant-based butter.
Ingredients
  • 20 medium Mushrooms
  • 3 tablespoon Onions, minced
  • 1/3 cup Fine dried breadcrumbs
  • 1/4 cup Chopped pistachios
  • 2 tablespoon Chopped parsley
  • 1/4 teaspoon Dried marjoram
  • 1/4 teaspoon Salt
  • 1/4 cup Butter or margarine, divided
Directions
  1. 1
    Preheat the broiler to high.
  2. 2
    Carefully remove the stems from the mushroom caps by twisting them off. Reserve the caps.
  3. 3
    Finely chop the reserved mushroom stems.
  4. 4
    Melt 1/4 cup of butter or margarine in a skillet over medium heat.
  5. 5
    Add the chopped mushroom stems and minced onions to the skillet. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes.
  6. 6
    Stir in the breadcrumbs, chopped pistachios, parsley, marjoram, and salt. Mix well to combine.
  7. 7
    Remove the skillet from the heat.
  8. 8
    Place the mushroom caps, stem-side up, on a baking sheet.
  9. 9
    Fill each mushroom cap generously with the stuffing mixture.
  10. 10
    Drizzle the tops with the remaining melted butter (approximately 3 tablespoons).
  11. 11
    Broil for 5 minutes, or until the tops are golden brown and heated through. Watch closely to prevent burning.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 114.5kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 25.4mg2%
Total Carbohydrate 17.5g6%
Dietary Fiber 5.2g21%
Sugars 10.5g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use medium-sized mushrooms that are uniform in size for even cooking.

You can substitute the butter with olive oil or vegan butter for a dairy-free version.

Toasted almonds or walnuts can be used instead of pistachios if preferred.

Serve immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture may soften upon reheating.

Keywords: appetizer, broiling, international, mushrooms, onions, pistachios, sautéing, stuffed mushrooms, vegetarian, party food, breadcrumbs, herbs, marjoram, parsley, easy recipe, crowd pleaser, dinner party, snack, holiday appetizer, comfort food
Read it online: https://www.chefs-mate.com/recipe/pistachio-stuffed-mushrooms-3/