- 20 medium-size fresh mushrooms
- 3 tablespoons minced onion
- 1/2 cup butter or margarine, divided
- 1/3 cup dry bread crumbs
- 2 garlic, minced
- 1/4 cup pistachio kernels, finely chopped
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon salt
- Remove stems from mushroom caps; finely chop stems.
- Saute mushrooms stems and onion in 1/4 cup butter until tender.
- Add breadcrumbs, garlic, pistachios, parsley, marjoram and salt. Mix well.
- Spoon stuffing into mushroom caps. Place on a baking sheet; drizzle with remaining melted butter.
- Bake at 350 degrees F for 5 minutes, or until hot. Alternately, you may broil them 6 inches from heat for 5 minutes until browned and thoroughly heated.