Hy-Vee Cheese Stuffed Mushrooms - My Copycat

Ahhh.... I LOVE these mushrooms!!! When I attended college in the east part of South Dakota, these lil guys were almost a tradition to have for supper!! Well, now, since i live on the west side of the state, there are NO Hy-Vee Grocery Stores over here... NONE!! I was craving these little guys sooooooo bad the other night and came pretty dang close (my boyfriend says mine are better!! :) ). I dumped stuff in and tasted as I went, so amounts are approximate. Not for the diet concious!!

• Ready In: 25 mins
• Serves: 10-20
• Yields: 20-30 mushrooms

Ingredients

• 1 (8 ounce) package cream cheese, room temp
• 2  cups  shredded cheddar cheese
• 6 -8  splashes Worcestershire sauce
• 1  teaspoon  Old Bay Seasoning
• 1 -2  tablespoon milk
• 1 -2  tablespoon  minced garlic
• 20 -30  button mushrooms (or more)

Directions

1. Remove stems from mushroom caps, save stems for other dishes if you wish. Arrange caps on baking sheet with cookie rack on it, this keeps the bottoms from getting soggy.
2. In mixing bowl, add cream cheese and milk, start with 1TBSP and beat with beaters until blended and softer.
3. Add rest of ingredients, hand mix.
4. Stuff mushroom caps with mixture and bake 350-375 degrees for 15-20 minutes.