Oh dear, I'm one of 'those' cooks. Mix a spoonful of room temp butter with two or three or four spoons of crumbled blue cheese; add several shakes of dried rosemary and a spoonful of coarsely chopped walnuts.
That will fill four large stuffing mushroom caps.
For five large stuffing mushroom caps, one stalk of celery, half a clove of garlic, two strips of bacon, and the stem of two of the mushrooms - that usually makes enough to fill and a spoonful for the chef.
I pre-cook the mushroom caps in the microwave with a drop or two of water when they're empty - two minutes. That gets them started so that you can just finish them at 350*F for about 10 minutes and the mushrooms aren't crunchy.
How's that for a rough estimate?
