Ingredients
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1 (12 ounce) carton fresh large mushrooms
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1 (3 ounce) package cream cheese, softened
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1/2 cup fresh grated parmesan cheese
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1 tablespoon chopped fresh parsley
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1 1/2 teaspoons chopped fresh rosemary
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1 1/2 teaspoons chopped fresh thyme
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1/4 teaspoon Worcestershire sauce
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1 pinch salt
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1 pinch pepper
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1 pinch ground nutmeg
Instructions
- Remove stems from mushrooms, and discard stems or reserve for another use.
- Combine softened cream cheese and next 8 ingredients in a small bowl.
- Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
- Bake mushrooms at 350* for 20 minutes.
- Yield: about 1 1/2 dozen Enjoy!