1 lb. mushrooms
2 tsp. olive oil
Salt and pepper to taste
3 tsp. lemon juice
1/4 lb. chicken livers
1 tbsp. butter
1/3 c. finely chopped onion
2 tbsp. heavy cream
1 small egg
2 tbsp. minced parsley
2 tbsp. bread crumbs
1 tbsp. butter
1 tbsp. Parmesan cheese
1 tsp. minced garlic

Rinse and pat dry mushrooms. Remove mushroom stems and finely chop. Place mushroom caps in baking dish, sprinkle with oil. Bake mushroom caps 5 minutes. Chop chicken livers. Heat butter in saucepan, cook onion and garlic. Add chicken livers, cook until wilted, then add mushroom stems and lemon. Cook, stirring until liquid evaporates. Add chicken livers until they lose raw look. Stir in cream; add egg and cook 10 seconds. Add salt and pepper; remove from heat. Add parsley and bread crumbs. Fill mushroom caps. Place in baking dish, brush with butter and cheese. Bake 10 to 15 minutes. Yield: 14 to 24 mushroom caps.