MUSHROOMS WITH HERB CREAM

Steps:

• 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.