Mushroom Caps Filled with Herb Cheese

Beat cream cheese in medium-size bowl until smooth. Mix in sour cream; add remaining ingredients except mushroom caps and parsley sprigs; beat until well mixed. Refrigerate covered with plastic wrap 4 hours.

Wipe each mushroom cap with damp cloth. Fit pastry bag with rose tip; spoon cheese mixture into bag. Pipe about 1 tablespoon of the cheese mixture into each mushroom cap. Place mushroom caps on serving platter; garnish with parsley sprigs.