1 1/2 lb Small fresh mushrooms

      8 oz Cream cheese, softened

           Dash of salt
           Dash of Worcestershire sauce
           Dash of 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. Yeild: 4 dozen.