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

  1. 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.

  2. Step 2

    Coarsely chop pistachios and fill each cap to the top.

  3. Step 3

    Generously drizzle olive oil on top of chopped pistachios.

  4. Step 4

    Bake at 200 degrees Celcius for 10-15 minutes.

  5. 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…
read recipe
Quick Meals

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…
read recipe
Dessert, 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.
read recipe