Recipe by Michael
"A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely chopped red bell pepper
ground black pepper
portobello mushroom caps
Excellent recipe! Instead of grilling the mushrooms, I laid foil on a baking sheet, arranged the mushrooms on there, and then spooned the mixture over them. I then baked in the oven at 350 degrees for about 7 minutes and broiled for another 5. Very tasty!!!
I enjoyed these as a main meatless course. I used jarred roasted red and yellow peppers and a little sauteed onion in place of the onion powder. I don't have a grill, so I followed suggestions and baked at 350 for 20 minutes. I melted a slice of provolone on top of each cap right at the end of cooking time. That made them better, maybe 4 star.
tasted this recipe and then the same recipe adding a splash of balsamic vinegar. Balsamic vinegar adds a richer flavour to an already fantastic recipe.
I LOVED THESE MUSHROOMS!!!!! Try this, sometime. first drizzle on olive oil, spices, one chopped and sauteed onion in a little olive oil, jarred drained chopped roasted red pepper, one slice provolone, a little shredded parmesan, and WOW!!!!!!!!!!!! I baked about 20 mins. in a 350 degree oven and served with a salad and some steak sauce. Thanks for the recipe! Just had to kick it up a bit...
I used the recommendation of grilling stem side down for about 5 minutes, and then turning over, adding the spread, and grilling the rest of the time. Good call, I think. My 2 year old and veggie-picky hubby both thought this was great. It did have a great flavor, but I thought it was just a touch too salty. I'll cut back a bit next time.
I made these tonight for my husband, who mentioned that he was dying for some on the grill. The aroma was so inviting, that this non-mushroom lover had to taste test it. I am now sold on portobellos! My husband said they were the best he's ever had! One thing I did differently was that I grilled the mushrooms stem-side down for about 4-5 min. and then flipped them and added the spread. Two thumbs up from this family!
Simple to prepare. My grill ran out of gas but they still managed to cook nicely. Great flavor and color. Served with the proscuitto basil chicken bundles from this site, some garlic parmesan bread, and a nice mixed spring green salad with walnuts, bacon, pear and balsamic dressing. The flavors were incredible. (A white Italian wine was also served.) Also, took a leftover mushroom and put it between two slices of the leftover garlic bread and ate it as a sandwich. WOW! That could be a new recipe in itself. Again, a great one.
Since I don't have a grill, I baked this in the oven at 350 for 15-20 minutes like the other reviewers suggested. It turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Portobello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Watch how to make delicious grilled portobello mushrooms with blue cheese.
Watch how to make grilled, marinated portobello mushrooms.
Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.