Pistachio-stuffed Mushrooms

People usually gobble these up when I serve them as appetizers.

• Ready In: 40 mins
• Serves: 5

Ingredients

• 20  medium fresh mushrooms
• 3  tablespoons  minced onions
• 7  tablespoons butter or 7  tablespoons margarine
• 1⁄3 cup  dry breadcrumbs or 1⁄3 cup  fresh breadcrumb
• 1⁄2 cup pistachios, finely chopped (about 1/4 cup after chopping)
• 2  tablespoons  chopped fresh parsley (optional)
• 1  clove garlic, minced

Directions

1. Preheat oven to 350.
2. Remove stems from mushroom caps; finely chop stems.
3. In a skillet saute stems and the onion in 4 tablespoons butter until tender.
4. Add garlic and cook for additional two minutes.
5. Add all remaining ingredients except the remaining butter and mix well.
6. Spoon stuffing into mushroom caps.
7. Place on an ungreased baking sheet.
8. Melt the remaining 3 tablespoons butter and drizzle over mushrooms.
9. Bake for 5-10 minutes or until hot.