• 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 13×9-inch pan.
  • 4 Bake mushrooms at 350* for 20 minutes.
  • 5 Yield: about 1 1/2 dozen Enjoy!