Reviewed: Apr. 23, 2004

my friends loved these, and i thought that they were very good. i may marinate them the next time i make them.

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KADREATH

Cooking Level: Expert

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Reviewed: Apr. 5, 2004

Very good!! Grilled cap side down for 5 min as suggested & used 2 Tbs butter, 2 Tbs oil. I didn't have onion powder, so I tried substituting finely chopped yellow onion. SAUTE them first!! We'll definitely make these again the next time we grill.

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ROUVER

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Reviewed: Mar. 10, 2004

I used this recipe to cook the portobellos (but I baked at about 350 for 20 minutes in the oven) and then made a burger - it was delicious!

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 25, 2004

I love portobella mushrooms and they are great anyway you prepare them. Another easy and delicious way to grill them is to cover them with bottled Italian dressing and let rest a few minutes. Then cook on grill or you can bake or put in fry pan. They come out juicey with the most wonderful flavor! I also have eaten them as a sandwich topped with cheese. Thanks!

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awesome in tummy

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Reviewed: Jan. 25, 2004

These are great. I used 2 tablespoons of olive oil plus 2 tablespoons of melted butter and when they were just about done; I put a slice of provolone cheese on top of each to melt. Bravo Michael!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 15, 2004

I liked this better than my husband but I enjoy mushrooms more. I omitted the red bell pepper due to family preference (although I think it would be nice for the color). I dipped the mushrooms in the dressing on both sides, baked it at 350 degrees in the oven for 10 minutes, flipped it, & then baked it for 10 minutes more. Maybe 8 minutes a side would have been better. It should be even better on the the grill when it's warmer.

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FBA

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Reviewed: Nov. 1, 2003

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!

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AMPHORAS

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Reviewed: Oct. 3, 2003

My husband is a meat fan, so when he realized I was using this as the main dish, he was skeptical. He now loves it and asks me "When are we gonna have those portabella mushrooms?" These also make a great "hamburger". Just use portabella instead of a hamburger patti on sliced french bread.

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CURBKICKER

Cooking Level: Professional

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Reviewed: Aug. 7, 2003

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.

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AUNTWEBBIE

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Reviewed: Jul. 23, 2003

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!

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BZYMOM

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Reviewed: Jul. 22, 2003

This was the best at my 4th of July bbq. Everyone loved and and were fighting for seconds! I forgot how much the mushrooms shrink, so I think next time I will double or even triple the recipe. I followed the directions exactly and they were great!

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CARRIEROBERTS

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Reviewed: Jul. 9, 2003

Used the 8 oz. sliced packaged portobello msuhrooms and worked great for me. Thanks, Michael. Most excellent!!!!!!!

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JODY4W

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Reviewed: Jul. 8, 2003

VERY tasty, VERY easy.

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Shelly D

Cooking Level: Expert

Home Town: Giddings, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 4, 2003

Enjoyed this so much I wish I had more. I didn't use the bell pepper since I didn't have any but thought the recipe was great w/out it. This was my first attempt at grilling Portobello mushrooms and now it will always be part of our barbeque dinners. My neighbor who joined us for dinner also loved it. Unfortunately our husbands aren't mushroom lovers and wouldn't try it- well more for us!!

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KNARDE

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Reviewed: May 13, 2003

This was excellent. Very good flavor. i love anything with portobella mushrooms but this was 1 was a keeper!!

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BARBIE0492

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Reviewed: May 1, 2003

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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 15, 2003

this was a great side dish! next time i'm going to grill them the same way with more garlic & make sandwiches with mozzarella cheese on top!

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KATIEANNIEB

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Reviewed: Mar. 21, 2003

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!!!

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MICHELLE H

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Reviewed: Jun. 13, 2002

Very easy and quick to prepare. A nice light and flavorful barbeque sidedish. Loved it!!!

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DORA CAST

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Reviewed: May 28, 2002

Excellent!

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JAPOST

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Grilled Portobello Mushrooms

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