Parmesan Mushroom Caps - cooking recipe

Ingredients

20 large fresh mushrooms (2 to 2 1/2-inch diameter)
1/2 (8 oz.) pkg. Neufchatel cheese, softened
1/2 tsp. Worcestershire sauce
dash of garlic powder
dash of bottled hot pepper sauce
1/4 c. finely shredded carrot
1/4 c. finely chopped green onion
3 Tbsp. grated Parmesan cheese

Preparation

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.
Cool.