|Dairy sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Red caviar||2 Ounce|
|Grated onion||1 Teaspoon|
In a small bowl, combine sour cream, caviar, onion and lemon juice, stir gently, keeping some of the caviar unbroken.
Remove stems from mushrooms.
Reserve stems for another use such as in soups.
Rinse mushroom caps under cold running water, dry on paper towels.
To fill mushroom caps, scoop up the sour cream mixture with a grapefruit spoon or pointed teaspoon and place it in each mushroom cap.
Arrange stuffed mushrooms on a tray, loosely cover with plastic wrap.
Refrigerate until ready to serve.
At serving time, garnish each stuffed mushroom with a dab of caviar or a watercress sprig, if desired.