These were out of this world, and I'm not even a bacon kind of girl! I doubled(ish) the recipe to 21 pieces (I bought two packages and had a surplus of large caps) - used six slices of bacon, fried them up and drained them, then used a portion of the leftover bacon fat to fry up a small finely diced shallot (instead of onion). Used part stems, but mostly chopped up caps for the filling.
After I mixed it all up in a bowl with the cheddar cheese, it seemed (to be honest) kind of heavy and unappetizing - so I took three slices of bread, chopped them up into small (1/4") cubes, threw them on a baking sheet and toasted them in the oven until mostly dried out, then threw them all in with the mix. Best idea ever!! It extends the quantity of filling, plus soaks up all the extra oils. Everyone who ate these loved them - I asked for opinions, and everyone was very shocked that the bread was an add-on on my part. I just imagine they would have been incredibly heavy without it. I'm definitely making these again...and again...and again!
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These were out of this world, and I'm not even a bacon kind of girl! I doubled(ish) the...