1. Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Cook and stir chopped stems, onions, garlic and pepper sauce over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese.
2. Spoon crumb mixture into mushroom caps. Place caps on a 15 1/2 x 10 1/2-inch baking pan.
3. Bake at 425 for 8 to 10 minutes or until heated through.
Makes 24 servings.