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Pistachio - Stuffed Mushrooms Recipe of the Week!


Pistachio - Stuffed Mushrooms

Yields Approximately 20 appetizers


  • 20 Medium mushrooms
  • 3 Tablespoons mined onions
  • 1/2 cup butter or margarine, divided
  • 1/3 cup dry bread crumbs
  • 1/4 cup shelled roasted salted California pistachios, finely chopped
  • 2 Tablespoons chopped parsley
  • 1/4 teaspoon Marjoram, crushed
  • 1/4 teaspoon salt


  1. Remove stems from mushroom caps; finely chop stems.
  2. Saute stems and onion in 1/4 cup butter until tender
  3. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well.
  4. Spoon stuffing into mushroom caps.
  5. Place on baking sheet; drizzle with remaining melted butter.
  6. Bake at 350 degrees F for 5 minutes or until hot.

Note: Pistachio - Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.

Resource: California Pistachio Commission

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