Preheat oven to 350°F.

Pull stems from mushrooms & finely chop.

Melt butter in a skillet over medium low heat.

Add chopped mushroom stems & shallots. Saute until tender & translucent. (If no shallots, you can use 2 tbsp of minced onion)

Stir in Worcestershire sauce, bread crumbs, cheese, salt & pepper.

Salt the insides of mushroom caps & fill with the sauted mixture, mounding over the top. (At this point the mushrooms can be refrigerated for up to 24 hours)

Put the 2 tbps of water in a shallow baking dish & add the mushrooms.

Bake for about 20 minutes. Serve hot.