Ingredients
16 large fresh mushrooms1 package (8 ounces) cream cheese, softened1 cup grated Parmesan cheese, divided1 tablespoon minced fresh parsley2 teaspoons minced fresh rosemary2 teaspoons minced fresh thyme1 teaspoon Worcestershire saucePinch ground nutmeg1/8 teaspoon pepper
Preparation
Remove stems from mushrooms and set caps aside (discard stems or save for another use).
In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.
Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
