Spring Garden Mushrooms

36 Uniform 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.

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