Pistachio Stuffed Mushrooms
Clean the mushrooms, remove stems from caps and finely chop the stems.
Saute stems and onions in 1/4 cup of Harissa olive oil
Add breadcrumbs, pistachios, Tuscan Herb blend and mix well.
Spoon stuffing into mushroom caps.
Place mushrooms on a baking sheet, drizzle with the remaining Harissa olive oil.
Bake at 350F for 5 minutes and serve hot!
Yield: Serves 10 - two caps per each