CHEESE STUFFED  MUSHROOM

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15   large fresh mushrooms

1 3 oz.  pack soft cream cheese

1/2   cup parmesan cheese

1-1/2 tbsp. rosemary

1 tbsp. thyme

1/4 tbsp. Worcestershire

1   pinch nutmeg

Remove stems of mushrooms .

Combine both cheeses & the  rosemary, thyme, nutmeg & Worcestershire in a small bowl .

Mix well & spoon into mushroom caps that are lightly buttered .     

Place caps on a baking sheet & bake in a

350 deg oven  12 to 15 minutes.

Bread crumbs may be sprinkled on top