Sunday, April 8, 2012

Cheese & Pistachio-Stuffed Mushrooms

Looking for a good side dish to my kale & pistachio pizza, I was immediately drawn to cheese-stuffed portobello, plus I had extra crushed pistachio on hand from the pizza. I mixed it in and immediately knew I had made a good life decision.

Prep Time: 5 minutes
Cook Time: 10-15 minutes

1/4 cup of pistachios, crushed
1/4 cup of cheddar cheese, shredded
1/8 cup of mozzarella cheese, shredded
Six (6) smaller portobello mushroom caps -- Try to find the mushroom caps that are smaller than the "regular"-sized portobello, but larger than the baby bellas.
Olive oil for brushing

Preheat oven to 375F degrees.
Mix cheese and pistachio together in a bowl.
Wash and hollow all mushroom caps.
Brush olive oil on top of mushrooms and flip upside down on a pan.
Stuff mushrooms with cheese mixture.
Bake about 10-15 minutes, or until cheese is melted.
Let cool and enjoy by themselves or as a side dish.