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Pistachio Topped Mushrooms Or Zucchini Recipe
|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|
|Shelled salted pistachios||3⁄4 Cup (12 tbs)|
|Shredded jack cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1466 Calories from Fat 1030
% Daily Value*
Total Fat 116 g178.9%
Saturated Fat 27.3 g136.5%
Trans Fat 0 g
Cholesterol 286.2 mg95.4%
Sodium 1256.6 mg52.4%
Total Carbohydrates 59 g19.6%
Dietary Fiber 15.8 g63.3%
Sugars 12.3 g
Protein 61 g122%
Vitamin A 23% Vitamin C 33.5%
Calcium 73.4% Iron 24.4%
*Based on a 2000 Calorie diet
Carefully break stems out of caps.
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.