Parmesan Mushroom Caps
|Fresh mushrooms||20 Large (2 1/2-Inch In Diameter)|
|Neufchatel cheese||4 Ounce, softened (1/2 Of An 8-Ounce Package)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Garlic powder||1 Dash|
|Bottled hot pepper sauce||1 Dash|
|Finely shredded carrot||1⁄4 Cup (4 tbs)|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
Remove stems from mushrooms (save for another use).
Simmer mushroom caps in a small amount of water for 2 minutes.
Drain, then invert caps on paper towels.
In a small mixing bowl stir together Neufchatel cheese, Worcestershire sauce, garlic powder, and hot pepper sauce.
Stir in carrot, onion, and Parmesan.
Spoon into mushroom caps, then place in a shallow baking dish.
Bake in a 350° oven about 15 minutes or till heated through.