Preparation Time: 20-30 Minutes
	20 medium mushrooms, washed 3 Tbsp. onion, minced 2 tsp. garlic, minced 1 cup butter, divided 1¼  cup bread crumbs, coarsely chopped 1/3 cup red bell pepper, minced 1/2 Sunkist® California Pistachios, shelled and chopped 2 Tbsp. Italian parsley, chopped 1/4 tsp. marjoram, crushed 1/4 tsp. salt 1 cup dry white wine 1/4 Parmesan cheese, shredded
	Preheat oven to 350°F. Remove stems from mushroom caps; finely chop stems. Sauté stems, onion and garlic in 1/4 cup butter until tender. Gently fold in bread crumbs, bell pepper, pistachios, parsley, marjoram and salt. Spoon a generous amount of stuffing into each mushroom cap and place mushrooms on a baking sheet. In small saucepan, melt remaining butter. Add wine and cook for one minute. Drizzle mushrooms with butter mixture allowing it to pool on baking sheet. Top with Parmesan cheese. Bake 5-10 minutes or until golden brown and heated through.* Serve immediately. Makes 20 appetizers Serving Suggestion: Pour butter wine sauce in serving dish and garnish mushrooms with additional chopped pistachios and diced red bell pepper. *The Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.

Stuffed Mushrooms with White Wine and Pistachios