Cheese-Stuffed Mushrooms
INGREDIENTS:
1 1/2 lb Small fresh mushrooms
8 oz Cream cheese; softened
1 ds Salt
1 ds Worcestershire sauce
1 ds Ground nutmeg
Freshly ground black pepper
1 c Grated parmesean cheese
1 1/2 lb Small fresh mushrooms
8 oz Cream cheese; softened
1 ds Salt
1 ds Worcestershire sauce
1 ds Ground nutmeg
Freshly ground black pepper
1 c Grated parmesean cheese
Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen. Appeared in Southern Living: 1981 Annual Recipes.