Reviewed: May 16, 2005

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...

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Janice

Cooking Level: Expert

Living In: Southgate, Michigan, USA

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Reviewed: Jan. 27, 2005

SUPERB! I added cheese...YUM

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ANNSU

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Reviewed: Jan. 18, 2005

goood stuff here ,, I love mushrooms,and wife can't , & I still a " mushroom boy"

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LYNNWALTERS

Cooking Level: Intermediate

Home Town: Sault Sainte Marie, Michigan, USA

Living In: Lexington, Tennessee, USA

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Reviewed: Oct. 26, 2004

Not bad.

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JENN_77

Cooking Level: Expert

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Reviewed: Oct. 23, 2004

I made this for a vegetarian guest who was the only one amongst meat-eaters (we had NY Strips and he had the mushrooms)... frankly, most of us were dying to try the mushrooms! He raved about them and requested the recipe immediately!

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 16, 2004

These are so nummy, cut them up by accident instead of leaving whole and they still worked on grill, will defintely make again

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JNKITCHEN

Cooking Level: Intermediate

Living In: Olivia, Minnesota, USA

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Reviewed: Oct. 16, 2004

THIS RECIPE IS EXCELLENT. I HAVE MY HUSBAND HOOKED ON THESE MUSHROOMS. THE ONLY THING I DO DIFFERENT IS I ONLY USE 1/2 TSP OF SALT AND THE REST IS ADDED AT THE TABLE IF NEEDED (I FOUND THEM TOO SALTY THE FIRST FEW TIMES)

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MICNMARF

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Reviewed: Oct. 6, 2004

this recipe was so easy to make and really YUM!.. I baked my mushrooms instead of grilling them and they still turned out really well! will definitely make again!! :)

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GEL81

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Reviewed: Sep. 16, 2004

did not use the red pepper....but grilled it came out awesome.....we served it with Easy Never Forgotten Guacamole on texas rolls. Other than being hard to keep in the bread, it was perfect

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2004

I was just browsing around and looking for some interesting way to use the baby 'bellas' that I had gotten. I rarely have red bell peppers in the house, but I did and they were super! Thanks for the great idea. vk

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VKARLSBROTEN

Cooking Level: Intermediate

Home Town: Decorah, Iowa, USA

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Reviewed: Jul. 14, 2004

These were awesome!!!! My boyfriend and I couldn't stop eating these! They were sooo good!! I can't wait to make these again.

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medicwifey

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 8, 2004

Excellent and easy, baked in 350 oven for 15 minutes, Delicious!! Will definitly make again! Thank you for sharing!

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MONICA213

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Reviewed: Jul. 6, 2004

This was excellent! This is the first time I have cooked portobello mushrooms. I added some melted butter to the sauce, and had to use sliced mushrooms instead of the caps (because that's what I had!) but it turned out great! We will DEFINATELY be making this again!

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CARYNNE

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Westerville, Ohio, USA

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Reviewed: Jun. 25, 2004

Not bad, but I think it may have been a little bit easier just to put Italian dressing on them.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Jun. 24, 2004

These are delicious! So flavorful! I usually don't have fresh red peppers on hand, so I usually use roasted red peppers and they work wonderfully. I like to make them on my George Foreman grill and when they're almost done, I'll sprinkle them with some cheese (feta, parmesan or mozzerella) and pop them under the broiler for a couple of minutes. Excellent!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2004

I didn't use red bell peppers, but that didn't matter...it was delicious! The family loved it too! Will definitely make it again as a main dish.

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dimplesgirl

Cooking Level: Beginning

Home Town: Absecon, New Jersey, USA

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Reviewed: Jun. 14, 2004

Very yummy. This was my first time trying this type of mushroom. I was a little scared!!! We had BBQ t-bones with these mushrooms and it made the dinner more elegant. I followed the recipe exactly but the mushrooms I had were about 4 inches across. I only had two of them and the mixture covered the two perfectly!! Thanks Michael!!! Michele, cambridge ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 13, 2004

fabulous and a new item to add to my vegetarian diet! I followed the recipe except I had no red bell pepper. And after cooking on both sides, I added the rest of the liquid, mixed in with some diced tomatoes and fresh parsley to the gill side. I then topped with a slice of provolone and served on garlic bread. Absolutely divine and cannot wait for my next one. THANK YOU SO MUCH!!!!!

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LAWGODESSS

Cooking Level: Expert

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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Reviewed: May 31, 2004

i made just one mushroom and made enough sauce for 2 mushrooms. it made it really juicy and it was really good. i also cooked it stem side down for 5 minutes like others suggested. pretty tasty as i don't really like to eat mushrooms that often.

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