1 1/2 lbs. large fresh mushrooms, remove stems, rinse caps
1/4 c. snipped chives, including blossoms if available
2-8 oz. packages of cream cheese, softened
1/4 c. finely chopped radishes
1/4 c. finely chopped nasturtium petals
1/4 c. finely chopped walnuts
Chop mushroom stems, add to cream cheese, along with other ingredients. Fill mushroom caps with mixture. Sprinkle additional nasturtium “confetti” on top. Refrigerate, covered, until serving time. May be made a day ahead. Makes 18-30, depending upon size of mushrooms.