Cooking time: 20 min. at 350
1 pound fresh mushrooms
1 8 ounce package of cream cheese, softened
1 cup grated Parmesan cheese
1 teaspoon Worcestershire
1 teaspoon dill weed
black pepper to taste
Remove stems and wash mushroom caps in warm salted water. Drain on paper towels.
Mix together remaining ingredients until well blended.
Stuff each cap with approximately 1 teaspoon mixture.
Place on cookie sheet and bake 20 minutes at 350 degrees.