Mushrooms Stuffed with Cream Cheese

1 1/2 pounds mushrooms
20 stuffed olives
2 packages cream cheese, softened
1/8 – 1/4 cup Worcestershire sauce

Heat oven to 350.
Wash mushrooms and remove stems.
Chop olives and combine with cream cheese and Worcestershire sauce.
Spoon mixture into mushroom caps and bake 20 minutes.