Couple of ideas for you:
32 large mushrooms
2 cloves garlic, minced
1 tb butter
8 ounces bulk pork sausage
1/2 cup seasoned dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, minced
Salt and pepper, to taste
Remove stems from mushrooms. Finely chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Add remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 heaping tb sausage mixture. Place mushrooms in shallow baking pan. Bake at 400° for 15 minutes.
STILTON, BACON AND SCALLION PUFFS
About 30 Puffs
1/2 cup water
1/4 cup unsalted butter, cut into bits
1/2 cup all-purpose flour
2 large eggs
1/4 pound Stilton, crumbled
4 slices of bacon, cooked and crumbled
3 tb minced scallion
In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat; add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste.
Drop rounded teaspoons of the batter 2 inches apart onto baking sheets lined with parchment paper and bake the puffs in the middle of a preheated 425° oven for 15 to 20 minutes, or until they are crisp and golden. You can substitute Gorgonzola or regular Bleu cheese, or try them with sharp Cheddar.
BEER BATTERED ASPARAGUS WITH LEMON DIPPING SAUCE
About 4 Servings
1/2 cup mayonnaise
1 tb fresh lemon juice
1 tb plus 1/2 ts finely grated fresh lemon zest
1/2 ts black pepper, divided
1 cup all-purpose flour
1 ts salt
1 cup lager
4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
Stir together mayonnaise, lemon juice, 1/2 ts zest, and 1/4 ts pepper in a small bowl. Chill, covered, until ready to use.
Put oven rack in middle position and preheat oven to 200°F. Heat 3 inches oil in a 3 to 4 quart heavy saucepan over moderately high heat until it registers 375° on thermometer. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375° between batches. Serve with lemon dipping sauce. Asparagus can be kept warm in oven up to 30 minutes. Can multiply recipe as needed.