2 (6 oz.) cans cooked in butter mushroom crowns
1 (3 oz.) pkg. cream cheese, room temperature
2/3 c. finely chopped cooked chicken
2 tsp. lemon juice
1/2 tsp. onion juice
1/8 tsp. salt
Pinch of pepper
Pinch of garlic powder
Paprika

Drain mushrooms, reserve crowns. Remove and finely chop stems. combine cream cheese, mushroom stems, chicken, lemon and onion juices, salt, pepper and garlic powder in small bowl. Spoon mixture into hollow of each mushroom crown. Refrigerate at least 30 minutes. Sprinkle each crown with paprika.

NOTE: If desired, 1 pound small fresh mushrooms can be substituted for the 2 cans mushrooms. Remove and finely chop stems. Cook mushroom crowns and chopped stems in 1-2 tablespoons butter in skillet just until brown on rounded sides, no more than 3 minutes. Proceed as directed above.