Ciuperci Umplute (Stuffed Mushrooms)
A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| 1 | each |
onions
small, chopped |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | each |
mushrooms
large |
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 1 | each |
onions
small, chopped |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | each |
mushrooms
large |
|
| 1 | x |
butter
|
*
|
Directions
Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 for 30 min to 1 hr depending on size of shrooms. Serve hot.
