Do you know anyone who doesn’t like stuffed mushrooms? I don’t. Even self-proclaimed mushroom-avoiders dig in eagerly when the mushrooms are stuffed with ingredients they love.
Sausage. Greens. Bacon. Cheese. Bread crumbs. Whatever you have on hand or know your friends and family love to eat generally works as a stuffing.
My favorite thing about stuffing mushrooms, besides the endless flexibility with stuffing ingredients, is that the natural size of mushrooms is appetizer-friendly: one or two bites’ worth of food. No time-consuming prep required, as it often is when I’m trying to convert something larger to small, bite-sized, nibble-appropriate portions.
I also love that the mushrooms themselves are naturally shaped as cups, which allows them to act as fairly mess-free, self-contained vessels. This makes them easy to serve with or sans toothpicks, which is key because I often forget to pick up toothpicks anyway.