| 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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