Cheesy Stuffed Mushroom Caps

These mushrooms are delicious! They don't get "slimy" the way so many stuffed mushrooms do, plus the recipe is super-simple and highly adaptable.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 24 mushrooms

Ingredients

• 2 (8 ounce) packages button mushrooms, stems removed and saved
• 1 (8 ounce) package cream cheese, softened
• 2 -4  cloves garlic, crushed in a press
• 4 -6  dashes Worcestershire sauce or 4 -6  dashes worcestershire sauce for chicken, if available
• 2⁄3 cup sharp cheddar cheese, shredded

Directions

1. Heat oven to 350 degrees F.
2. Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez).
3. Finely chop mushroom stems and add to mix.
4. (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away).
5. Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.