Serves: 24
Total Calories: 59
1. Clean and stem mushrooms. Reserve stems for another use. Set mushroom cap aside.
2. In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder and hot pepper sauce until well blended. Using a decorating bag fitted with a star tube, pipe about 1/2 tablespoon of the mixture into each cap or use a spoon if desired. Serve immediately or refrigerate up to 4 hours. Can be served straight from the refrigerator.
3. To serve, garnish with capers, chopped green pepper or paprika if desired.
This Mushrooms With Herb Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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