Mushrooms, raw and stuffed with Anchovy Cream Cheese

This recipe is from my Mom's Time Life Holiday Cookbook from 1969. I love this appetizer because it is served cold and requires no cooking and little preparation. But also because it's addictive.

1-2 lbs white button mushrooms, washed and stems removed

1 8oz package of Cream cheese
2 Tbs. of Anchovy paste (either from a tube or buy a tin of 'chovies and squash them yourself)
1 tsp. Freshly squeezed Lemon juice
1 tsp. grated onion (very important-it must be grated not minced)

Mix the last four ingredients till well blended and fill the mushroom caps with it. Plate and sprinkle with

2 Tbs. minced green onions, whites and greens