Don't stuff them, they're too small to cook the stuffing before the meat is done. Roast like a chicken, keep moist. Salt, pepper, garlic, sage, and butter, as a baste. 20 minutes per pound, 350-375 degrees.
I like my food simple, but you can do glazes, sauces, lots of good stuff.
Grill some asparagus as a vegetable, drizzle with olive oil and sea salt.
Keep the drippings for gravy with potatoes.
Good eats.
You can also slice the meat off beforehand into thin pieces large as you can, cook that half done in butter and oil, add mushrooms before done, when the fungi are sautéed you're ready to eat.