This is mostly a review of the sauce, since the cooking directions are pretty universal. I found that, for all the mustard and garlic required for this recipe, it was really flat. I quadrupled the lemon and still could barely taste anything but a slight hint of grilled garlic and fresh pepper. You need far more acid to make this a proper marinade--almost a 50/50 of oil to acid--and then a sweetened mustard (with a bit of honey) should be used as a glaze during cooking.

Reviewed On: Oct. 9, 2009

This is a very nice recipe, if unspectacular. It made for a good lunch for the family, though I wouldn't serve it to dinner guests (falling as it does somewhere between a roast and a light veggie-based meal in terms of 'heavy-ness'). I added just under 1 tsp. of white pepper to the dish and it dramatically improved the flavor of the filling, giving it a subtle kick that complimented the smoothness of the mushroom flavor.

Reviewed On: Jul. 5, 2009