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Pistachio Topped Mushrooms Or Zucchini

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Ingredients
  Mushrooms/2 zucchini, 6 inches long 20 (About 1 1/4 Inch Caps)
  Olive oil 3 Tablespoon
  Onion 1 Small, minced
  Garlic 2 Clove (10 gm), minced / pressed
  Mustard seed 2 Teaspoon
  Egg 1 Large
  Shelled salted pistachios 3⁄4 Cup (12 tbs)
  Shredded jack cheese 3⁄4 Cup (12 tbs)
Directions

Rinse and drain mushrooms.
Carefully break stems out of caps.
Mince stems.
In a 10- to 12-inch frying pan, combine mushroom stems (omit for zucchini), 1 tablespoon oil, onion, garlic, and mustard seed.
Stir often over medium-high heat until liquid evaporates and onions are slightly browned, about 5 minutes; let cool.
Stir in egg, 1/4 cup chopped pistachios, and cheese.
Meanwhile, generously brush vegetables with oil.
Set mushrooms, cup side down, (or zucchini slightly apart) in a 10-by 15-inch rimmed baking pan.
Bake in a 400° oven until golden and liquid evaporates, about 10 minutes; after 5 minutes, turn vegetables over.
Remove from oven; turn temperature to 325°.
Spoon filling equally into caps or onto zucchini slices.
Top each piece with 1 or 2 whole pistachios.
Bake vegetables until filling is tinged golden brown, about 15 minutes.
Pick up to eat.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked

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