Nutty Stuffed Mushrooms

• 1 lb fresh large mushroom (about 16)
• 12 small onion, minced
• 14 cup unsalted pistachios, coarsely chopped
• 4 tablespoons unsalted butter (1/2 stick)
• 13 cup crushed pretzel
• 2 tablespoons nonfat sour cream
• 2 tablespoons chopped fresh parsley
• 14 teaspoon black pepper
• 1 dash hot pepper sauce (optional)

1. Preheat oven to 350F.
2. Remove the mushroom stems from the caps and finely chop the stems.
3. In a large skillet, saute the chopped stems, onion, and pistachios in the butter over medium heat for 2 to 4 minutes, or until the stems and onion are tender.
4. Remove from heat and stir in the remaining ingredients.
5. Stuff each mushroom cap and place on am ungreased baking sheet.
6. Bake for 20 to 25 minutes, or until mushrooms are tender.

mushroom, onion, unsalted pistachios, unsalted butter, nonfat sour cream, parsley, black pepper, pepper

Taken from www.food.com/recipe/nutty-stuffed-mushrooms-113239 (may not work)