How To make Pistachio Stuffed Mushrooms
20 md Mushrooms
3 tb Onions, minced
Butter or margarine 1/3 c Fine dried breadcrumbs
1/4 c Chopped pistachios
2 tb Chopped parsley
1/4 ts Dried marjoram
1/4 ts Salt
Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine 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. Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias
How To make Pistachio Stuffed Mushrooms's Videos
Stuffed mushrooms with sausage and cheese | Easy appetizer recipe.
Stuffed mushrooms with sausage and cheese is a delicious appetizer or side dish that is easy to prepare. Here is a simple recipe to follow:
Ingredients:
40 baby Bella mushrooms (on the larger size)
12 ounces sausage pork/chicken (340 gr) out of the casing
1/4 cup extra virgin olive oil and more for drizzling
2 sprigs Rosemary
1 small onion chopped (1/2 cup)
1/2 cup white wine
1 1/2 cups plain breadcrumbs (6 oz)(165 gr)
1 1/2 cups shredded mozzarella and provolone mix (6 oz) (165 grams)
1/2 cup Pecorino Romano cheese grated
Salt and fresh cracked pepper to taste
Directions:
(The above ingredients can be a little more or less. There’s really no exact recipe but what you feeling as you cook, that’s the real Italian way).
Step#1- Using a few wet paper towels and wipe the mushrooms from any soil. Using a small spoon scoop out the stem and reserve in a bowl.
Step#2- Place you hallowed out mushroom on a single layer on a cookie sheet.
Step#3- Chop the stem with your hands or a knife.
Step#4- In a large sauté pan add oil, onion and rosemary sprig. Sauté until onion is golden.
Step#5- Add the sausage in and using the tip of the wooden spoon break it apart in small pieces. Higher the heat to obtain a caramelization.
Step#6- Add the chopped mushrooms stems and stir until they realize water. Add wine and let it evaporate. Salt and pepper in.
Step#7- Add the breadcrumbs, stir and let it cool. If it looks a little dry add more extra virgin olive oil.
Step#8- Add the cheese and adjust the salt and pepper.
Step#9- Stuff the each mushroom cap and drizzle olive oil on top.
Step#10- Bake on 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until golden brown.
Step#11- Decorate with rosemary sprigs and serve hot.
Buon appetito!
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Brie Stuffed Mushrooms, Easy and Delicious!
This recipe for Brie Stuffed Mushrooms would be great for a family dinner or party and are sure to be a hit!
Pistachio Crusted Halibut
#Shorts #halibut #pistachiocrustedhalibut
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Camembert Stuffed Mushroom
Stuffed Acorn Squash with Quinoa and Pistachios - Eat Clean with Shira Bocar
Quinoa makes for a complete protein that has a nutty, rich flavor and texture. Combined with pistachios and feta, this main-course dish will have you craving the healthy and comforting flavors of fall.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Stuffed Acorn Squash with Quinoa and Pistachios - Eat Clean with Shira Bocar