The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 4, 2009
I love portobello mushrooms and this was super!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 25, 2009
We had this last nite & loved it. I did use shallots, instead of onions. I couldn't find Asiago cheese, but did find a grated Italian cheese mixture that had both cheeses, ( and some others as well), & used it instead. Both of us loved it!
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Cooking Level: Expert

Home Town: Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 13, 2009
This was great! I used fresh garlic instead and green onions. Also added red wine at the end. Topped our salads and didn't need a dressing. Very tasty indeed!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 9, 2009
I made this as a main course for a vegetarian. She loved it! As did those who also had the chicken! I used fresh garlic instead of flavored oil. We like garlic; I used about 8 cloves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 3, 2009
i made it minus the cheese sub red wine and fresh garlic. great base.
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Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 6, 2009
This is very, very good. I didn't have garlic EVOO, so I just added a little minced fresh garlic to regular EVOO. I didn't use the whole amount of oil called for, I did add about a tbsp. or so of balsamic vinegar for flavor. Incredible taste. Very good.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 6, 2009
YUM! I just did this today for lunch, only I used whole portobello caps. I sprinkled the cheeses into the upturned mushroom cavity and let it melt a bit. DIVINE.
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Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 16, 2009
Easy and delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 18, 2009
sooooo good, & easy, wonderful flaver, went great w/steaks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 18, 2008
This was very simple and delicious. I used a clove of fresh garlic. Makes a yummy appetizer or side dish!
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Cooking Level: Intermediate

Home Town: Sequim, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Dec. 6, 2008
Sauteed the mushrooms and onions in extra virgin olive oil with a paste made of fresh garlic and a little sea salt. Topped them with grated fresh Parmesan and skipped the Asiago. Beautiful--especially served alongside our grilled steak and "Smashed Cauliflower," also from this site.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2008
Fantastic! I doubled up the recipe and made it a little early for Thanksgiving. It kept really well in a covered casserol dish in the oven. Also while in the oven it released a bunch of juices that I plan on turning into a mushroom gravy!!
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Cooking Level: Intermediate

Home Town: Pleasant Hill, California, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Oct. 29, 2008
Fantastic! So good and easy! I used fresh garlic instead of garlic infused oil. I also added some freshly chopped basil.
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 31, 2008
I definately used the shallots instead of onions the second time (first time was too dominant of a flavor). It was really good. Added just a splash of white wine before serving. Thanks for the post.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 31, 2008
Very good and simple to make. I used minced garlic cloves instead of garlic flavored oil. I will definitely be making this again.
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Cooking Level: Expert

Home Town: Lake Forest, California, USA
Living In: Canton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 6, 2008
I've always wanted to try portebello mushrooms but didn't have a recipe. This is a great one. I enjoyed it very much. Even my 19 year old picky eater liked it. I altered it a little, I purchased pre packaged parmesean, asiago, and romano cheeses. I was still very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 22, 2008
I gave this one 4 stars just because it was a little bland but it wasn't bad. Just felt like something was missing.
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Cooking Level: Expert

Home Town: Fresno, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 4, 2008
Used 1/2 the olive oil stated and used a minced garlic instead of the garlic flavored oil. Didn't have any frest asiago, so just increased the amount of parm. Very good for a side!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 3, 2008
I've made this a few times. I use regular olive oil and a little garlic powder and/or diced garlic, depending on my mood. Very yummy, great vegetarian alternative main course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 13, 2008
I will make this over and over again. Thanks!
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