Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well.

 

Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350 degrees F for 5 minutes or until hot.

 

Tip: California Pistachio Stuffed Mushrooms can be broiled instead of baked. Broil 6" from heat for 5 minutes until browned and thoroughly heated.

 

Makes 20 appetizers.