Remove stems from mushrooms. Chop only enough stems to make 2 tablespoons. Heat 1 tablespoon oil in a skillet over medium heat. Add onion and mushroom stems and sauté. Add bread crumbs, TABASCO® Sauce and thyme; mix well. Fill mushroom caps with stuffing.
Wipe skillet clean and place over medium heat; add remaining 1 tablespoon oil. When heated, add stuffed mushrooms and sauté about 3 minutes. Add sherry or water, cover, and simmer about 10 minutes or until tender. Serve immediately.
Makes 12 stuffed mushrooms.