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1/4 teaspoon salt Dash of pepper Paprika Remove stems from mushrooms; chop stems. Set mushroom caps inside.
Saute mushroom stems and onion in butter in a small saucepan until tender; remove from heat. Stir in next 6 ingredients. Spoon mixture into mushroom caps; sprinkle with paprika. Place in a 15-xlO-xl-inch jellyroll pan. Bake at 450 degrees for 8 minutes. Serve warm. Yield: 24 appetizer servings. Stuffed Mushrooms can be prepared several hours in advance and stored in the refrigerator until ready to bake. Cheddar cheese mounds 1 cup butter, softened 2 i/2 cups (10 ounces) shredded sharp Cheddar cheese 2 cups all-purpose flour 2 cups puffed rice cereal 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce Cream butter and cheese in a medium mixing bowl. Add remaining ingredients; mix well. Drop cheese mixture by heaping teaspoonfuls 1 inch apart onto greased baking sheets. Bake at 325 degrees for 20 minutes or until lightly browned. Remove from baking sheets, and cool on wire racks. Yield: about 5 1/2 dozen.
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