Pistachio Topped Mushrooms Or Zucchini Recipe


Difficulty LevelMediumMethod


 Mushrooms/2 zucchini, 6 inches long20 (About 1 1/4 Inch Caps)
 Olive oil3 Tablespoon
 Onion1 Small, minced
 Garlic2 Clove (10 gm), minced / pressed
 Mustard seed2 Teaspoon
 Egg1 Large
 Shelled salted pistachios3⁄4 Cup (12 tbs)
 Shredded jack cheese3⁄4 Cup (12 tbs)

Nutrition Facts

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


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.