24 fresh med. mushrooms (about 2 inches in diameter)
1 to 2 tbsp. vegetable oil
1 (4 to 5 oz.) pkg. garlic and herb-spices semi-soft cheese
Snipped parsley, fresh feather dill or paprika

Rinse and pat mushrooms dry. Twist off stems; reserve for another use. Lightly rub oil on outside of caps to prevent drying. Fill each cavity with cheese, pressing firmly and mounding slightly. Cover loosely with damp paper towel; refrigerate.

To serve at room temperature: Remove mushrooms from refrigerator 1 hour before serving. Arrange on serving platter; garnish with parsley or dill. To serve hot: Arrange mushrooms close together in baking pan; sprinkle with paprika. Broil 4 inches from heat until cheese bubbles, 2 to 3 minutes. Arrange on serving platter; serve immediately. 24 appetizers.