Stuffed Mushrooms
Source of Recipe
Dr. Atkins' Diet Cook Book by Fran Gare and Helen Monica, 1974
6 servings
1/2 pound large white mushrooms
4 tablespoons butter
1/8 cup chopped onion
1 tablespoon chicken fat (or butter)
1/4 pound chicken livers (1/2 cup)
3 tablespoons cream cheese
salt and pepper to taste
1 egg, hard-cooked and chopped
Remove stems from mushrooms. Chop stems. Heat butter in skillet. Saute mushroom caps. Remove from pan and set aside. Saute onoin and mushroom stems in butter until onion is light brown. Remove from pan. Add chicken fat to pan and brown chicken livers. Cool livers. Chop them.
Cream together cream cheese with liver, mushrooms, and onion. Add salt and pepper.
Stuff mixture into mushroom caps, garnish with chopped eggs, and serve.
Total Grams 16.6
Grams per serving 2.8
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