Appetizers
Appetizers
Pistachio Stuffed Mushrooms

Ingredients

20 medium-size fresh mushrooms
3 tablespoons minced onion
1/4 cup butter, melted
1/3 cup fine, dry breadcrumbs
1/2 cup chopped pistachios
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried marjoram
3 tablespoons butter, melted

Directions

Clean mushrooms with damp paper towels.
Remove stems, and finely chop.  Set mushroom caps aside.

Saute' stems and onion in 1/4 cup butter in skillet over medium-high heat, stirring constantly, until tender.  Remove from heat; stir in breadcrumbs and next 4 ingredients.  Spoon evenly into mushroom caps.  Place in an ungreased 15x10-inch jellyroll pan.  Drizzle with 3 tablespoons butter.  Bake at 350 degrees F. for 10 minutes.

Serve immediately.

Yield:  20 appetizers.


Individual recipes may be copied, pasted and printed
courtesy of TeeterKat's Kitchen.
Directions are posted on Home Page.

Copyrights (c) are retained on all page designs
by Joyce H. White.

Individual recipes may be copied, pasted and printed
courtesy of TeeterKat's Kitchen.
Directions are posted on Home Page.

Copyrights (c) are retained on all page designs
by Joyce H. White.
2 Corinthians 12:9-10 But HE said to me,
“My grace is sufficient for you,
for my power is made perfect in weakness."
Therefore I will boast all the more gladly about my weaknesses,
so that Christ’s power may rest on me.
That is why,
for Christ’s sake,
I delight in weaknesses,
in insults,
in hardships,
in persecutions,
in difficulties.
For when I am weak, then I am strong.