I've made these twice.. the first time I followed your recipe exactly. The second time I made some minor changes (2 tsp garlic powder instead of 3 cloves), Monterey Jack instead of mozzerella, parmesan on top instead of mozzerella and I used some leftover homemade croutons that I made the day before out of Italian bread (seasoned with olive oil, oregano, basil & garlic). I brushed the caps with butter and gave them a bit of a pre-bake in the oven before stuffing to get rid of the excess water - then I stuffed them and baked for the full time at 400 degrees. They browned nicely, the mushrooms were soft and flavorful. I also didn't want to spend $$ on the lobster, so I bought a pound of lumpmeat crab from Costco.. great bargain and so good. No matter what you do and how you personally like it, this recipe doesn't really taste like R.L. or your above-mentioned restaurant.. they taste better! Good job and thanks for sharing.
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I've made these twice.. the first time I followed your recipe exactly. The second time I made...