Mushroom Gizzards Recipe -
  • READY IN 40 mins

Mushroom Gizzards

Recipe by  

"This is a microwave dish that is easy and tenderizes the gizzards."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.
  2. Heat oil in a large skillet over medium high heat. Brown coated gizzards in oil; drain and place in a microwave safe dish.
  3. In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
  4. Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2003

I made this and my other half thought it was fantastic. The only suggestion I might make is that if you cook this in the microwave too long the mushroom soup gets quite dry. You may need to add a little water. Other than that - great recipe.

Most Helpful Critical Review
Jul 24, 2006

Almost made as is. Added some chicken hearts. Still have not found a good gizzard recipe. I will kepp trying. My advice is to skip this recipe


11 Ratings

Jun 22, 2003

This was a really great recipe. Easy to follow directions and very good to eat. Glad to find another way to cook gizzards than just boiling them. My children and I loved them, so did my Mom.

Jan 19, 2010

Excellent recipe and a great way to make gizzards a bit more falvourful. The only thing I did differently was to add a bit of minced garlic to the mixture. Well done!

Oct 10, 2006

This turned out really, really well! I have made these twice now and the first time I had to add a little bit more water part way through cooking, but the second time (I doubled the batch) it didn't need the extra water. My brother, who is very critical of everything, loved these and even took home leftovers!

Aug 07, 2004

i love this. doesnt look pretty but hey it taste darn good! kick up a notch by adding chili powder

Nov 26, 2008

I made this dish and made quite a few changes. I used both cream of chk. and mushroom garlic. I seasoned the gizzards before coating them w/ flour. For that I used Cajun seasoning. I also added chk. livers to the recipe. Additional seasonings I used in the recipe are garlic & onion powder, red pepper and parsley. I also sauteed some diced celery, onions, and bell pepper in bacon fat before adding the soup. I thinned mine with both milk and water and used more than the recipe called for. The last thing I did that was different was take the browned bits of flour after pan frying the gizzards and livers and making a gravy which I added to the soup mixture. I let it simmer for a very long time then served over rice. At some point it actually reminded me a bit of giblet gravy although I never added sage...

Jul 25, 2006

My husbands Polish Grandma used to make this for him all the I decided to give it a stab....and he loved it!! I did add some fresh chopped mushrooms to the concoction, as well as some additional spice to the flour. I also served atop rotini noodles....Thanks Barbara, for pleasing my DH!!


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 472 mg
  • 157%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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