I think you could stuff mushrooms with hay and they would sell!  Here are two quick and easy variations.  If you are transporting them to an event, use a vegetable peeler to flatten the bottom so they don’t roll.

Ingredients:

• 36 medium to small size mushrooms ( 1 1/2 lbs)
• ½ c cheese – jack, cheddar, maybe even pepper jack
• 1/2 c sour cream
• ½ lb crab (or fake crab, or chopped shrimp, or even lobster)

Directions:

1. Wash the mushrooms.
2. Gently remove the stems.  (They can be saved to use in dips, sauces, etc.  They freeze.)
3. Mix  cheese and sour cream with crab.
4. Mound in the back side of the mushroom, where the stem came out.
5. Run under the broiler for a couple of minutes to melt the cheese and brown.

Serves:   Makes 36

Source:  I made it up.

Ingredients:

• 36 medium to small size mushrooms  (about 1 1/2 lbs)
• 1 pkg frozen Stauffer’s Spinach Souffle
• 1/4 c Parmesan cheese

Directions:  

1. Prepare spinach soufflé according to package.  Slightly under cook.
2. Stir in Parmesan cheese.
3. Arrange mushrooms, stem side up,  on a baking sheet.
4. Fill with spinach/cheese mixture, mounding slightly.
5. Garnish with additional Parmesan cheese.
6. Bake at 400° (10-15 min. or until cheese and mushrooms are lightly browned).

One recipe confessed to just cubing the frozen souffle and placing it in the mushroom.  Have not tried it, but it should work.

Serves:   Makes 36

Source:  Fromthepod.com