Cheese-stuffed Mushroomsappetizers, cheese/eggs 1 1/2 lb small fresh mushrooms 8 oz cream cheese, softened 1 dash of salt 1 dash of worcestershire sauce 1 dash of ground nutmeg 1 freshly ground black pepper 1 cup grated parmesean cheese Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen. |
