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.