Home Recipes Pistachio-Powered Portabella Mushroom

Pistachio-Powered Portabella Mushroom

This dish works as good as a main dish as as an appetizer.

Recipe by Jeremy Jones, Professional Snowboarder and National Geographic Adventurer Of the Year

Featuring American Pistachio

Ingredients

3 large	portabella mushrooms, whole
	enough olive oil to generously coat and drizzle on mushrooms
1 ¼ cups	shelled pistachios, chopped
3	garlic cloves
	sprinkle tops with hemp seeds to taste (option)
	salt, pepper and dried herbs like fresh basil or parsley (option)

Step 1
Remove stems and wash mushroom caps. Coat all sides with olive oil. Finely chop one garlic clove per mushroom. Sprinkle inside the mushrooms.
Step 2
Coarsely chop pistachios and fill each cap to the top.
Step 3
Generously drizzle olive oil on top of chopped pistachios.
Step 4
Bake at 200 degrees Celcius for 10-15 minutes.
Step 5
Serve as a main dish or slice into bite-size chunks for an appetizer.

You might also like

see all recipes

Appetizers, Gluten-free, Main Courses, Sides, Vegetarian or Vegan

Charred Chickpea & Corn Salad

The Charred Chickpea & Corn Salad is a full-flavored salad tossed with chickpeas, greens and a refreshing dressing made of…

Chickpea Pizza with Pistachio Nettle Pesto

Hardly a week goes by without putting pizza on the menu. Our new favorite pizza is this chickpea pizza with…

Desserts & Sweets, Vegetarian or Vegan

Pistachio Gelato - Gluten-free, dairy free

Creamy frozen pistachio ice cream made from roasted, pure pistachios. This ice cream is a great vegan alternative to conventional pistachio ice cream.