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lemon pistachio mushrooms vegan healthy recipe
4.5 from 2 votes
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Lemon Pistachio Portabello Mushrooms

*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I do not need to add extra salt to the dish.
Course Dinner
Cuisine French
Keyword lemon pistachio, pistachio recipes savory, pistachio savory recipes, pistachio stuffed mushrooms, portabello cuisine, portabello dishes, portabello mushroom recipe, portabello mushroom recipes, savory pistachio recipes, savory recipes with pistachios, stuffed portabello, stuffed portabello mushroom
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 143 kcal
Author Catherine Katz

Ingredients

  • 6 portabello mushrooms
  • 3 Tbsp extra virgin olive oil
  • 1 garlic clove minced
  • ½ cup vegetable broth
  • ¼ cup vermouth or white wine
  • juice of 1 lemon about 1/4 cup
  • lemon zest to taste
  • 1/3 cup roasted salted pistachio nuts chopped*

Instructions

  1. Rinse and dry the portabello mushrooms, discard the stem (you will be using the caps whole).
  2. Place 3 Tbsp of olive oil in a large non-stick pan and sauté the mushroom caps for a few minutes on each side until lightly browned but not completely cooked through .
  3. Add (in this order) the minced garlic, vegetable broth, lemon juice & wine, and bring to a quick boil.
  4. Reduce the heat to a simmer and add the chopped pistachio nuts and lemon zest, and spoon gently to coat the mushrooms.
  5. Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.