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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Lij

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Reviewed: Feb. 14, 2009

Good. We grilled/broiled in the oven.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Nov. 3, 2008

My George Foreman grill wasn't working, so I cooked this in a skillet. It turned out great. I served it up with curry fries and it was a perfect meal.

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Sarah

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

husband though they tasted like something from a restaurant. i on the other hand thought there was too much vinegar (too sweet for me). next time i will try with a little less vinegar.

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Liza

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

These are fantastically easy to make and even better to eat! I stick to the recipe and grill these to perfection. I have made them several times and they never disappoint! Sometimes if we have leftovers, we dice them up and put on top of pizza!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jul. 28, 2008

These were okay, but not what I expected. I've had a similar recipe as appetizers in restaurants and expected a similar flavor with this recipe. It just didn't seem as flavorful as I expected. Maybe they needed to marinade for more than an hour. I will definitely try these again, with a longer marinade time and will modify this post if I get better results.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 18, 2008

These were tasty, not unbelievable though.

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 7, 2008

Wow - these were AWESOME. I added a bit of red pepper flakes to the marinade for just a bit of heat.

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Reviewer:

Pirate Toast*

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 4, 2008

Made it for a dinner party and everyone loved it!

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mbsosa

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

They were ok. Next time I will use red wine vinegar and add more garlic.

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Kate

Cooking Level: Intermediate

Living In: Athens, Ontario, Canada

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Reviewed: Jun. 14, 2008

These were fantastic. I used olive oil and red wine vinegar as that is all I had on hand. Grilled over super hot coals for appx. 7 minutes. We enjoyed every bite!

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Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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Reviewed: May 31, 2008

This was delicious, but one is not filling enough for dinner (for me anyway).

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 29, 2008

VERY tasty! Marinated it longer, but no worries. These were juicy and perfect, served as an accompaniment to filet mignon. Would be just as well suited as the "meat" for a burger. Will definitely be using this one again. Thanks!

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Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: May 28, 2008

I followed the recipes exactly with the marinade and cooked them +/- 5 minutes up and 5 minutes down ( nothing exact) and they were wonderful! Thanks for the easy, breezy grilling idea!

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Sara

Cooking Level: Intermediate

Living In: Gainesville, Georgia, USA

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Reviewed: May 28, 2008

Wonderful flavor and texture. Who can't use a vegetarian meal once in a while. I uded olive oil instead of canola. We melted blue cheese in the well of the mushroom and topped with lettuce and tomato on a kaiser roll. Best "burger" I have ever had.

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CBLAKLEY77

Cooking Level: Intermediate

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Reviewed: May 28, 2008

Made these exactly as it said and thought that they were just ok....

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Bethany

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Reviewed: May 27, 2008

I made this as a hamburger alternative for a vegan friend at our recent cookout. She loved it! The vinegar taste and smell disappeared after grilling, but left the rich balsamic flavor. The mushrooms that she didn't eat became sliced toppings for the rest of the burger eaters. Everyone loved it.

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Carla

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Reviewed: May 10, 2008

This was my first attempt at grilling portobello mushrooms, and I thought they turned out very nicely. They were flavorful and juicy, we ate them on hamburger buns.

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Jolie

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Reviewed: May 7, 2008

quick, easy, and ADDICTING! bet you can’t make them just once ... I made burgers with them ... Swiss cheese, horseradish sauce, tomatoes, red onion, lettuce.

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