8-10 med. mushrooms
2 tbsp. minced onion
2 tbsp. butter
1/4 c. dry bread crumbs
1/4 tsp. hot pepper sauce
2 tbsp. sherry

Wipe mushrooms with damp paper towel. Carefully twist off stem from mushroom, cap intact. Chop stems very fine. Place in a small bowl with onion and butter. Cook uncovered on HIGH for 3-4 minutes or until tender.

Combine mushroom mixture with bread crumbs and hot pepper sauce and sherry, and mix well. Fill mushroom caps with stuffing. Place filled caps in 8 inch baking dish.

Cook covered on BAKE for 4 minutes or until mushrooms are piping hot.