Stuffed Mushrooms - Amy
24 whole mushrooms
8 oz. cream cheese
1/2 cup grated parmesan cheese
1 tsp. dill weed
1 tsp. Worcestershire sauceRemove stems from the mushrooms; rinse caps and pat dry. Mix cream cheese, parmesan, dill and worecstershire in a small bowl. Fill mushroom caps with cheese mixture, top with more parmesan and place on cookie sheet. Bake at 350 until cheese is slightly brown on top. (about 10 minutes)