6 Servings
mushroom french
mushroom french
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounce am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems for mushrooms and chop. Saute caps in 3 tablespoon of butter for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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