INGREDIENTS
8 oz
large (fresh mushrooms I used Monterrery)
4 oz
cream cheese I used reduced-fat
1/4 cup
parmesan cheese (shredded)
1/8 cup
sharp cheddar cheese (shredded)
1/8 cup
white cheddar cheese (shredded)
1 tsp
Worcesteshire sauce
2
garlic cloves (chopped)
salt and pepper