1 1/2 lb. small fresh mushrooms
1 (8 oz.) pkg. cream cheese, softened
dash of salt
dash of Worcestershire sauce
black pepper to taste
1 cup grated Parmesan cheese

Rinse mushrooms and pat dry. Remove stems (stems may be used in other recipes). Place caps on a greased baking sheet. Combine remaining ingredients, except 2 tablespoons Parmesan cheese. Mix well. Spoon mixture into mushroom caps. Sprinkle each with reserved cheese.

Bake mushrooms at 350°F for 20 minutes. Serve warm.