HERBED CHEESE-STUFFED MUSHROOMS
1 (12-ounce) carton large fresh mushrooms
1 (3-ounce) pkg. cream cheese, softened
1/2 cup freshly grated Parmesan cheese
1 Tbsp. chopped fresh parsley
1 1/2 tsps. chopped fresh rosemary
1 1/2 tsps. chopped fresh thyme
1/4 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of ground nutmeg
Clean mushrooms and remove stems.
Combine softened cream cheese and next 8 ingredients in small bowl.
Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9" pan.
Bake mushrooms at 350 degres for 20 minutes.
YIELD: About 1 1/2 dozen.