Herbed Cheese-Stuffed Mushrooms

• 1 (12 ounce) carton fresh large mushrooms
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup fresh grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch pepper
• 1 pinch ground nutmeg

1. Remove stems from mushrooms, and discard stems or reserve for another use.
2. Combine softened cream cheese and next 8 ingredients in a small bowl.
3. Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
4. Bake mushrooms at 350* for 20 minutes.
5. Yield: about 1 1/2 dozen Enjoy!

mushrooms, cream cheese, fresh grated parmesan cheese, parsley, rosemary, thyme, worcestershire sauce, salt, pepper, ground nutmeg

Taken from www.food.com/recipe/herbed-cheese-stuffed-mushrooms-49127 (may not work)