NUTTY STUFFED MUSHROOMS
Steps:
- Remove stems from mushroom caps and finely chop stems. Saute stems and onion in chicken broth until tender. Add breadcrumbs, pistachios, cream cheese, melted butter, parlsey, marjoram, and salt. Mix well. Spoon stuffing into mushroom caps, place on baking sheet and bake at 350 for 5 minutes or until hot.
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Zeeshan Akbar
zeeshanakbar43@hotmail.co.ukThese stuffed mushrooms can be made ahead of time and reheated before serving, which makes them a great option for busy weeknights.
Jaymalik
jaymalik73@hotmail.frI like to add a little bit of grated Parmesan cheese to the stuffing for extra flavor.
Tolu Omidiji
t@hotmail.comThese stuffed mushrooms are a great way to use up leftover rice and vegetables.
Kimmien Bradford
b_kimmien@gmail.comI followed the recipe exactly, but my mushrooms turned out dry and tough. I'm not sure what went wrong.
Chris Ladd
c-ladd@aol.comThese mushrooms were a little too salty for my taste, but other than that, they were very good.
ermuun erka
erka-ermuun@gmail.comI'm not usually a fan of mushrooms, but these stuffed mushrooms were amazing! The stuffing was so flavorful, and the mushrooms were cooked perfectly.
Mhakamuni Maswanganyi
m.m74@yahoo.comThese stuffed mushrooms are the perfect appetizer for any occasion. They're easy to make, they're delicious, and they're always a hit with guests.
Md Junaet
md-j@aol.comI made these mushrooms for dinner last night, and they were delicious! I especially loved the nutty flavor of the stuffing.
Daniel Reno
r-d86@gmail.comI've made these mushrooms several times now, and they're always a crowd-pleaser. They're so easy to make, and they're always a hit.
ss shohag
shohag@gmail.comThese stuffed mushrooms were a hit at my last party! Everyone loved them.