Reviewed: Feb. 16, 2008

I thought it was a bit too vinegery.

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CPADDON

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 15, 2008

This was truely tasty! A real surprise.

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Patrick

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Reviewed: Jan. 26, 2008

I used this recipe last summer for caps and also slices --wonderful as a burger substitute--made it last night--and pan cooked with sliced onion since it was cold/rainy out--served on a whole wheat bun with a slice of swiss cheese--wonderful, wonderful!

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shumma

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Reviewed: Nov. 20, 2007

Everyone loved it

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Ogauhouse

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Reviewed: Sep. 10, 2007

This was yummy. I couldn't believe I was eating mushrooms. I didn't have canola oil so I used grapeseed oil. Also, I fell asleep so they marinated about three hours. It didn't hurt it at all. Since this was the first time I grilled mushrooms, it would have helped if the recipe specified grilling them face up, face down, or half the time on each side (which is what I did).

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Alf

Cooking Level: Expert

Living In: San Rafael, California, USA

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Reviewed: Sep. 9, 2007

This turned out amazing! I used olive oil and did a reduction with the balsamic vinegar so ended up using about double the amount since it boiled down. It tasted better than a good London Broil. My son and his girlfriend are vegan and vegetarian respectively, and they really enjoyed it too. Thanks Joe.

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Sara

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Reviewed: Sep. 8, 2007

Délicieux! I adjusted the recipe to 4 servings and used olive instead of canola oil. I thought the suggested amount of garlic seemed like a bit too much, so I used two very large cloves instead. These shrooms are a great substitute for burgers. My vegetarian guests were so pleased. I'll definitely be making these again.

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ChezCristy

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2007

Awesome recipe! This is the best way to eat Portobello mushrooms. It's so quick and easy.

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Kim

Cooking Level: Expert

Living In: Bismarck, North Dakota, USA

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Reviewed: Aug. 21, 2007

Best grilled portobellos I've ever had--and I've tried many recipes.

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 30, 2007

Instead of vegetable oil I use olive oil, I also add fresh rosemary. The flavors blend perfectly together

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: May 10, 2007

Not only was this the best mushroom recipe I have ever taste, but it could quite possibly be of the best foods I have ever tasted!

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Apr. 29, 2007

So delicious. We used golden balsamic and they came out so flavorful. I bought the ones that were already sliced, but they were so difficult to grill...next time I'll buy the larger ones. They also shrink considerably (I forgot that happens to mushrooms). This would have been a great meal for Lent if I had found it back then.

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KNEWBRIDE

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Reviewed: Apr. 17, 2007

Good, but too much balsamic vinegar. Maybe my mistake for marinating too long.

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Anne&Nancy

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Reviewed: Apr. 9, 2007

I gave these a 5, but my husband only gave them a 3, so we'll average it out. Good flavor, very satisfying texture. He just isn't that into portobellos, so we may look at other recipes, but I felt the balsamic vinegar matched well with the flavor of the mushroom.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2007

I've made these for years and LOVE them! Even my meat-eating husband asks for them every summer.

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KAIKAI

Cooking Level: Beginning

Living In: West Windsor, New Jersey, USA

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Reviewed: Mar. 11, 2007

The only change I made was to use olive oil. We all loved these (my husband and I, my vegetarian friend, my 87 year old meat and potatoes father). We served them with steak, rice & bean stuffed peppers, and tossed salad.

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Lynn Kershaw-Smith

Cooking Level: Expert

Living In: Sarnia, Ontario, Canada

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Reviewed: Mar. 9, 2007

I followed others suggetions and ate them on a bun like a burger, delicious!!!

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MORENOO6

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Reviewed: Feb. 18, 2007

These have great flavor. The first time I sliced them after cooking and served them along side a nice steak. Second time I ate them on a bun just like a burger with all the fixins. Both ways were soo good.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Jan. 10, 2007

I made the fabulous mushrooms as a compliment to our dinner the other night. They were very flavourful. Both my husband and I thoroughly enjoyed them. I grilled them on my indoor grill, rather than the BBQ, and they turned out very juicy. I highly recommend these.

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Kristy

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Reviewed: Oct. 24, 2006

Just didnt do anything for me. Husband liked it, but I cannot get over the texture. It just must be something personal. Served with wild rice, wheat bread, chardonnay. I ended up eating a bowl of cereal later!

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