OK, I turned this in to a yum for an appetizer. It would be good by itself on top of balsamic chicken or steak, but too blah as a stand alone for me. So, added some minced shallots, a little white pepper, a little cayene pepper, 1 chopped portobello and some more balsamic and reduced the mixture down a bit. I removed stems from cleaned mushroom caps and cooked the mushrooms in the mixture making sure not to break them for about 5 minutes. I took the mushrooms out, put them on a baking sheet. I poured the mixture in 1 cup of creme cheese at room temp and some feta. I stuffed the mushrooms and cooked for 20 minutes at 400. They were fab, especially for non-meat eating party goers. The portobello tastes like bits of meat. It was fab.

Reviewed On: Oct. 4, 2009