Instructions: Remove the stems from the caps and mince them. In a skillet, fry the bacon until just about crisp and then remove with a slotted spoon. Set aside. To the drippings in the skillet, add the chicken livers and saute them until cooked through. Remove with a slotted spoon and then mince once they are cool enough to handle. While they are cooling, add the onion to the skillet and cook it until it is soft. Add the soy sauce, red chile flakes and waterchestnuts to the skillet. Stir to combine and then add the bacon, minced livers and the cream cheese. Cook and stir to melt the cheese and the mixture is creamy. Remove from the heat and fill the caps. Place them on a greased baking sheet and bake at 350 for 15 minutes if you want the hot, but they are equally good served chilled as an appetizer.

Rayna Says: Dont go "Yuck Liver!" yet! The liver taste is very mild in these caps and the other flavours so good that you forget you are eating liver! The combination of flavours is amazing and I like these sprinkled with a little extra soy sauce. They are equally good hot or cold.

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