Just before my mother's birthday party, I used these baby bellas to fill an empañada along with steamed asparagus, bree, and a red wine sauce. I learned a couple things from this culinary adventure: 1) let the expert (my wife) take care of making the dough, and 2) make the empañada as large as possible. Unfortunately the dough doubled in size and was more than a mouth full leaving the inside ingredients in the unnoticeable background.
