Stuffed Mushrooms

• 34 lb large, fresh mushroom
• 3 ounces cream cheese, softened
• 12 cup freshly grated parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 12 teaspoons chopped fresh rosemary
• 1 12 teaspoons chopped fresh thyme
• 14 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch ground nutmeg

1. Preheat oven to 350F.
2. Wipe mushrooms clean with a damp paper towel.
3. Remove stems and discard or save for stock.
4. Combine all remaining ingredients together in a small bowl, stirring until smooth.
5. Fill the underside of the mushroom caps evenly with the cheese mixture (you may use a piping bag with a large tip).
6. Place mushrooms on a lightly greased baking sheet.
7. Bake at 350 degrees F for 18-20 minutes.

fresh mushroom, cream cheese, parmesan cheese, fresh parsley, rosemary, thyme, worcestershire sauce, salt, black pepper, ground nutmeg

Taken from www.food.com/recipe/stuffed-mushrooms-75749 (may not work)