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Pistachio Stuffed Mushrooms

20 med. Mushroom caps with stems
3 tbsp minced onion
¼ cup + 3 tbsp butter or margarine
1/3 cup dry bread crumbs
¼ cup chopped pistachios
2 tbsp chopped parsley
¼ tsp each crushed marjoram and salt

Remove stems from mushroom caps, finely chop stems. Saute stems and onion in ¼ cup butter or margarine until tender. Add bread crumbs, pistachios, parsley, marjoram and salt; mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with 3 tbsp melted butter or margarine. Bake at 350° F, 5 min. or until hot.

Yield: 20 appetizers.