1 - 1 1/2 lbs. mushrooms, cleaned and sauteed in butter and drained
1/4 pkg. Pepperidge Farm dressing
1 (8 oz.) pkg. cream cheese
Worcestershire sauce and garlic salt to taste
1/4 c. milk or enough to be able to handle easily

Fill sauteed caps with mixture of rest of ingredients and sprinkle generously with Parmesan cheese. Bake at 350 degrees for 10 minutes.