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Cheese-Stuffed Mushrooms
Yield: 4 dozens

1 1/2 lb small fresh mushrooms
8 oz cream cheese, softened
dash salt
dash Worcestershire sauce
dash ground nutmeg
freshly ground black pepper
1 c grated parmesean cheese

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased
baking sheet.

Combine remaining ingredients except 2 tb parmesean cheese. Mix
well. Spoon mixture into mushroom caps; sprinkle each with reserved
cheese. Bake mushrooms at 350 degrees for 20 minutes. Yield: 4
dozen.

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