Spring Garden Mushrooms
- 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
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
on Feb 12, 1997.
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
on Feb 12, 1997.
