The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 19, 2009
Love these mushrooms. I took to work to our breakroom and heated one up for lunch with some vegetables. They went crazy. Thought I was having steak for lunch and the smell was amazing. Wonderful on a bun also in place of a burger. Dress it up, dress it down, it is great.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 11, 2009
These mushrooms will please even those skeptical about mushrooms--a friend who ate them was raving about how great they tasted! Served with melted swiss on top with a bun. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 28, 2009
My husband, my son, and I liked this recipe. I marinated for 45 minutes, which was fine. I used 3 T. of balsamic and that was probably better than 4. I understand that sour/tangy taste another reviewer mentioned. But it didn't bother me as much. I think you can work with the ingredients as you like. It is a great starting recipe, if you are just trying grilled mushrooms.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 7, 2009
With the marinade, these did grill up nicely. However, they were a little too sour and a little too greasy for my taste. It overpowered the earthy tone of the mushroom that I love so much.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 17, 2009
Balsamic vinegar taste too overpowering for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 16, 2009
These are the best mushrooms with grilled Rib Eye steaks! We substituted with 1/8 C. EVOO and 2 Tbs. of the vinegar. It is worth the hour marinating time!! Thanks for the easy recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 10, 2009
I added some parmesan too.
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Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 4, 2009
This was one of the most FANTASTIC things I've ever tasted!! I have always been wanting to try portabella mushrooms, and my boyfriend has asked me to fix them, I came across this recipe and it sounded delishious and I had to make it. Wanted something light and flavorfull, and WOW this was it. Only changed the oil amount (I used EVOO) to 1/3 to about 1/2 a cup considering the balsamic is so pungent. Other than that I did everything the same. Grilled it 5 min on each side and they came out wonderfully. I did poke a few holes in the bottom to allow them to drain so they werent all watery. THANKS AGAIN!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2009
Used olive oil instead, and it turned out fantastic! Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 21, 2009
Good stuff! I didn't even marinate this for more than 10 minutes..and it came out perfect. We served it on hamburger buns...with chopped grape tomatoes and fresh basil (mixed with a bit of leftover marinade). Yum! I'll be making it a second time tonight...and trying the full marinade time as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 23, 2009
My girlfriend said hers turned out well, but I gave her the smaller of the two mushrooms, which coincidentally had a little break near the top and let the marinade drain off. Mine was a watery mess, because I didn't want to flip the mushroom and lose all the onions to the coals. Next time we make these, I'm going to pierce the bottom of the mushrooms to assure that the oil and vinegar drains off. We also added Swiss to the top of these 5 minutes in which melted over it beautifully, and served on sourdough bread. I'm going to play around with the recipe some more, but I'm definitely going to be adding these mushrooms to my repertoire.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 12, 2009
This recipe was very good. Even my carnivore boyfriend liked it. I marinated the mushrooms for two hours instead of one. I didn't use any canola oil--instead I used about 2 tbsp of olive oil. Grilled half the batch (Foreman Grill) and broiled the other half and preferred the broiled version since it was easier and a lot less messy. Could be served by itself, over some cous-cous, or on a burger bun with melted swiss (as we did).
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 29, 2009
Very tasty. I think I will add 1/2 the vinegar next time. Balsamic can be very overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 25, 2009
As a new vegetarian, I am experimenting with lots of new recipes- this is definetly one of my favorites! I made this for dinner for myself on a whole grain sandwich round while the rest of the clan ate their burgers. This was incredible! I will make them again and again! I did not change the recipe one bit- it's perfect just as is!
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Cooking Level: Intermediate

Home Town: Canton, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 23, 2009
added balsamic
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Home Town: Woodburn, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2009
We have never had Portobello Mushrooms before.I tried this recipe and it was to die for.We will try this on our 4th of July picnic.I cooked them a little longer than what the recipe calls for and they had a wonderfull flavor and had a good crisp crunch...MMMMM Good.
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Cooking Level: Expert

Living In: Pasadena, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2009
AMAZING!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2009
Very good need to play around with recipe to get it just right. To much vinager! And I love vinager. Will try again.
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Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 1, 2009
Really good! I used about 2 tbsp. of olive oil instead of the suggested 1/4 cup of canola oil.
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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 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 22, 2009
A great tasting and easy to make vegetarian meal. Per other reviewers, served on a french roll with sundried tomato pesto and melted cheese.
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