Remove stems from mushrooms and set caps aside (discard stems or save for another use).
In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.
Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
Nutrition Facts: 1 stuffed mushroom equals 77 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 123 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.