The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 14, 2006
Simply wonderful! And so, so easy.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 13, 2006
These were excellent! I was so impressed. Even my husband who doesn't like mushrooms ended up liking them quite a bit. I thought the filling amount was too small for four mushrooms, so I only used three mushrooms. That was a mistake because the filling has so much flavor that it could easily work for four mushrooms. My only complaint is that I down on the amount of salt, but it was still too salty. Next time I'll use half the amount of salt called for or maybe even less. I'll be making these again. So delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 9, 2006
These mushrooms were delicious! I used 4 smaller Portobello caps and it seemed like there was too much sauce, but they turned out beautifully. I took other users recommendations and topped with parmesan cheese (which became chewy when cooled, so I will use mozzarella next time) -- the flavor reminded me of pizza.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 9, 2006
Very very good. My mother-in-law says she used 1 teaspoon salt (I never see her pull out her measuring spoons). They were way too salty. Either measure very accurately or wait to put salt on once done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 2, 2006
Very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 29, 2006
Wow!! So delicious. I added a tablespoon of italian dressing, and parmesan cheese. Very impressive. My hubby loved it. Will serve again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 19, 2006
This was very yummy! I added parmesan cheese for more flavor :-)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 14, 2006
Very good side. I made extras and nuked some cheese on top. Really, really good. Could be the main dish. I loved it. Will make again and again.
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Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 6, 2006
Yum, yum, yum. I marinated in Italian salad dressing for about 30 minutes, then topped with the red pepper mixture and grilled them on my Foreman. I used roasted red peppers from a jar because I forgot the red peppers when I went shopping. As soon as I took them from the grill, I topped with sliced provolone cheese. Superb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 25, 2006
what an easy and delicious side dish! I added parmesan cheese to the top and lessened the salt to give a nice nutty flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 2, 2006
I served this as an appetizer and it was EXCELLENT! I will definately serve this reguarly.
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amy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Feb. 18, 2006
Watch the Salt!! I put the red bell pepper and the garlic in the food processor and then added the olive oil salt and pepper and stirred it up. I spread the mixture on the gill side and placed them gill side up in my indoor grill (foreman) for just a few minutes and VOILA!! I loved them. I served them as a side dish to meaty pasta shells with garlic bread.
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Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 17, 2006
Good recipe, my husband and I love mushrooms and this was a great way to use them as a side dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 20, 2005
I love this recipe. I've made it with and without the gills and you should definitely leave the gills attached because the gills give the mushrooms a better flavor.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 3, 2005
I tried this today along with another recipe I seen on here for grilled "bello's". This recipe won hands down. I used about 1/4 of italian dressing ontop of the ingredients listed. I sprinkled Parmesan cheese and placed a slice of Pepperjack on top 3 minutes before pulling these off the grill. Superb! another idea I have would be use this same recipe, slice the mushrooms in slices, add 1/4 cup of Italian dressing, and saute. Place on top of some really good Pasta, and Oh My i bet that would be a treat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 19, 2005
Good! Even my husband liked it.
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Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 11, 2005
I made this as an app. while camping. I was confused about spreading the mixture on the grill side of the mushroom because I wanted the red pepper to be on them while they cooked. I just dipped them in the oil mixuter and I put pieces of the red pepper on the "gill" side so they would cook up a bit too. Very yummy!
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Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 9, 2005
This was just fantastic as is! I let them marinade for about three hours and then cooked them in the skillet with olive oil and onions, using the left over marinade to cook with as well. I wouldn't change anything. It was absolutely fabulous!
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Home Town: Gray, Maine, USA
Living In: Augusta, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 6, 2005
These were very good but there was way too much salt (and I'm a salt lover). Next time we're going to omit the salt altogether.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 20, 2005
Excellent recipe! Just cooked and ate. The taste is still lingering in my mouth :-) Used the bake method as suggested by some other reviewers. It was easy and did not make a mess. Personally not fond of too much salt and only used a pinch but it still tasted great. Did not have any red peppers so replaced with some red chilli, minced it up really finely. My mushrooms were really huge (each about 7 inches in diameter) and took about 60 minutes to bake.
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Cooking Level: Intermediate

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