16 lg. fresh mushrooms
2 tbsp. sliced green onion
2 tsp. butter
2 oz. Neufchatel cheese
1 1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. salt

Remove stems from mushrooms, chop stems. Set mushroom caps aside. Cook chopped stems and onion in butter until tender and liquid is absorbed remove from heat. Combine cheese, mustard, Worcestershire and salt. Add cooked mushroom mixture and mix well. Fill mushroom caps with mixture. Place on baking sheet; bake at 375 degree oven for 8 to 10 minutes. Drain on paper towel. Makes 16 appetizers.