Ingredients:

 

1-1/2 Pound Small fresh mushrooms
8 Ounce Cream cheese; softened
Dash of salt
Dash of worcestershire sauce
Dash of ground nutmeg
Freshly ground black pepper
1 Cup Grated parmesean cheese

 

Directions:

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet Combine remaining ingredients except 2 tb parmesean cheese. Mix well.

 

Spoon into mushrooms.

 

Servings: 4