24 large fresh mushrooms, about 2 inches in diameter, cleaned
1/4 C. sliced green onions
1 clove garlic, finely chopped
1/2-3/4 tsp. Tabasco Pepper Sauce
1/4 C. Margarine or Butter
2/3 C. fine dry breadcrumbs
1/2 C. shredded cheddar cheese (about 2 ounces)

Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Cook and stir chopped stems, green onions, garlic and pepper sauce in butter in large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Place caps on baking pan. Bake at 425 for 8-10 minutes or until heated through.