24 med. mushrooms
1/2 sm. onion
2 cloves garlic, minced
3 tbsp. oil
3/4 c. grated Cheddar cheese
1/2 c. dry bread crumbs
1/4 c. butter, melted
1 tsp. Italian seasoning
1/2 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
Dash hot pepper sauce
3 tbsp. butter

Clean mushrooms by wiping with a damp paper towel or cloth. Remove stems and set cups aside. Combine mushroom stems, onion and garlic in food processor or blender and process until finely chopped.

Heat oil in a small skillet. Add mushroom mixture and saute over medium-high heat, 4-5 minutes. Return mushroom mixture to processor and add next 7 ingredients. Process until smooth, adding additional melted butter if necessary to make a smooth paste. Set aside to cool to room temperature.

Preheat oven to 400 degrees. Heat 3 tablespoons butter in skillet and quickly saute mushroom caps over high heat 1-2 minutes. Place caps on a lightly greased baking sheet and spoon a small amount of stuffing mixture into each cap. Bake for 5-10 minutes or until heated through. Yield 2 dozen caps.