Spring garden mushrooms

1 Servings

Ingredients

Quantity Ingredient
36 Unifom small mushrooms
4 ounces Softened cream cheese
½ cup Sour cream
¼ cup Minced red radish
¼ cup Minced celery
¼ cup Minced fresh parsley
3 tablespoons Minced fresh chives
1 teaspoon Fresh lemon juice
¼ teaspoon Salt
¼ teaspoon White pepper

Directions

Stem mushrooms. Wipe caps with damp paper towel; set aside. Wisk cream cheese and sour cream until smooth, stir in remaining ingredients. Fill each mushroom cap with about 1 tsp of the cream cheese mixture.

Refrigerate, covered until cold; flavour improves if chilled overnight.

Remove from refrigerator 30 minutes before serving.

Posted to EAT-L Digest 11 Feb 97 by Janine Vandenberg <jvandenb@...> on Feb 12, 1997.

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