| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | American, Appetizers, Mushrooms | 1 | Servings |
INGREDIENTS
| 36 | Unifom small mushrooms | |
| 4 | oz | Softened cream cheese |
| 1/2 | c | Sour cream |
| 1/4 | c | Minced red radish |
| 1/4 | c | Minced celery |
| 1/4 | c | Minced fresh parsley |
| 3 | tb | Minced fresh chives |
| 1 | ts | Fresh lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
INSTRUCTIONS
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@KENT.NET> on Feb 12, 1997.
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