Cuisine, October 1978
30 minutes — 6 Servings | |||||||||||||||||||||||||||||
Ingredients
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InstructionsBeat cream cheese in medium-size bowl until smooth. Mix in sour cream; add remaining ingredients except mushroom caps and parsley sprigs; beat until well mixed. Refrigerate covered with plastic wrap 4 hours. Wipe each mushroom cap with damp cloth. Fit pastry bag with rose tip; spoon cheese mixture into bag. Pipe about 1 tablespoon of the cheese mixture into each mushroom cap. Place mushroom caps on serving platter; garnish with parsley sprigs. |
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NotesPreparation time does not include refrigeration time. |