Stuffed Mushrooms - Amy

24 whole mushrooms

8 oz. cream cheese

1/2 cup grated parmesan cheese

1 tsp. dill weed

1 tsp. Worcestershire sauce

Remove 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)