Cheese-Stuffed Mushrooms

1 1/2 lb Small fresh mushrooms

8 oz Cream cheese, softened

Dash of salt Dash of Worcestershire sauce Dash of ground nutmeg Freshly ground black pepper 1 c 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.