Creamy Stuffed Mushrooms
|Small mushrooms||1 Pound|
|Anchovy fillets||4 , drained and mashed or cut fine (Rolled)|
|Worcestershire sauce||2 Teaspoon|
|Cream cheese||2 Ounce, softened|
|Sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon (Additional For Garnish)|
Remove stems from mushroom caps, wash, trim and chop stems very fine.
Mix stems together with Worcestershire, paprika, lemon juice, parsley and anchovies.
Blend cream cheese and sour cream together and add to first mixture; mix well.
Stuff mushroom caps.
NOTE TO COOK: Carry stuffed mushrooms to party in storage container or on serving dish, wrapped with a tent of aluminum foil.
Decorate each with a touch of parsley.