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20 medium mushrooms
1/3 cup fine dried breadcrumbs
2 tablespoons chopped parsley
3 tablespoons onions, minced
1/4 cup chopped
Heart of the Desert
Pistachios
1/4 teaspoon dried marjoram
Butter or margarine
1/4 teaspoon salt
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Preheat broiler. Remove stems from mushrooms and chop
finely. Reserve caps. Sauté the stems and onion in 1/4
cup butter 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.
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