Used Cremini caps and made some modifications. I added smoked cheddar and a little mozzarella. With the smoked cheddar, I figured I could pass on the bacon. I had some in the freezer, but didn't want to defrost it. Once they were on the cookie sheet, I drizzled a little olive oil over them, just to keep them moist as the caps cooked. So here's my version of the topping: Smoked cheddar, mozzarella, parmesan, cream cheese, bread crumbs, cold butter, onion powder, garlic powder, a pinch each of cayenne and chili powder. I mixed with my hand until it was crumbly and then added about a teaspoon of olive oil to make it moist. They came out amazingly flavorful and my house smelled so good with that smoked cheddar. I highly recommend it. A little goes a long way. I'm planning on doing this with portabellos next.
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Used Cremini caps and made some modifications. I added smoked cheddar and a little...