Try this Pistachio-Stuffed Mushrooms recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 20 | ||
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Calories: 30 | ||
Calories from Fat: 8 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.9mg | 1 % | |
Potassium 118mg | 3 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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