Clean mushrooms, remove stems and saute them in butter with onions. Stir in worchestershire sauce and bread crumbs. Add cheese, salt and pepper. Remove from heat.
Stuff filling by teaspoons into mushroom caps where the stems were removed. Place stuffing side up into casserole dish, single layer. Pour water into bottom of dish. Bake 350 degrees for 20 minutes.
May be refridgerated for 24 hours BEFORE baking.
If mushroom openings are small cut away a little of the mushroon with the stem and saute also.

This is a recipe that I found on the internet and it is so gooooood that I just had to share. Enjoy!