Instructions: Remove stems from mushrooms. Chop only enough stems to make 2 tablespoons. Heat 1 tablespoon oil in skillet over medium heat. Add onion, mushroom stems and saute. Add bread crumbs, Tabasco sauce and thyme; mix well. Fill mushroom caps with stuffing.

Wipe skillet clean. Place skillet over medium heat and add remaining tablespoon oil. When heated, add stuffed mushrooms and saute about 3 minutes. Add sherry or water, cover, and simmer about 10 minutes or until tender. Serve immediately.

This recipe yields 12 stuffed mushrooms.

Comments: Recipe may be doubled, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.