Reviewed: May 21, 2012

Wow. I was really looking forward to this recipe but OH MY GOSH the vinegar was TOO much. I followed the recipe exactly and I don't know how anyone could even eat this. It was inedible. Sorry, but I have eaten much much better Portobello Mushrooms and I will steer clear of this recipe in the future.

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Reviewer:

Tashwitz

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Reviewed: Apr. 26, 2012

Loved this! My daughter who will not eat mushrooms tried this and loved it. That is a true statement of approval.

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Reviewer:

mrs.t

Cooking Level: Expert

Reviewed: Apr. 24, 2012

For the first time having a portobello mushroom, I thought this was really good. I originally had it on a sandwich like a burger, but I didnt like that so I just had it with the lettuce and onion and it was good like that.

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Reviewer:

karen

Cooking Level: Intermediate

Home Town: Woodside, New York, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 14, 2012

Killer mushies !!! MARINADE FOR THE HOUR FOR SURE. But, Just some changes I made. Trim the stem flush with the bottom of the gills so the marinade doesn't collect in the hole gravity. Brush a little oil on bottom of cap & around edge. Swirl the marinade that pools by the stem out every 15mins or so just to ensure all that goodness is everywhere. I grilled these in a grill pan, then immediately take same (oven safe) pan & broil on high for 5-7 mins They were amazing. Such an earthy, rich flavor. Seriously, don't put cheese or any other ingredients. These are very flavorful as is !!!

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Reviewer:

Steve Kokor

Reviewed: Apr. 12, 2012

Delicious!!!! We tried this recipe last night and will definitely make it again. Made a few changes to this recipe after reading many reviews that the balsamic was too much so I added more canola oil than called for, added fresh thyme and oregano, then added feta cheese a few minutes before taking it off the grill. The flavors were a wonderful mix and just melted in your mouth.

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Reviewer:

Stacey Kroll

Reviewed: Mar. 31, 2012

Better than a grilled steak! Followed the recipe precisely except did not have canola oil so I used extra virgin olive oil - everyone loved these!

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Reviewer:

Judi

Reviewed: Mar. 23, 2012

This recipe has made a believer out of people who don't believe that this can be a tasty and healthy option for lunch or dinner. For my family's taste, we used 3 cloves of garlic vs the 4.

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Reviewer:

SueL

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

Reviewed: Feb. 15, 2012

Great recipe and SO tasty. The first time I followed the recipe but felt like their wasn't enough vinegar. This time I only had 20 minutes to let it marinade, but that was more than enough. I didn't have any fresh garlic so I used garlic salt and dried basil. I also just used a frying pan and I came out great, it kept the flavor and the juices. Will be making this again and again.

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Reviewer:

Krykket

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

Loved it! Put it on a kaiser roll with feta cheese and sundried tomato. simple.

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Reviewer:

afpeek

Reviewed: Nov. 17, 2011

Absolutely delicious, I will make this often. Used red wine vinegar instead of balsamic, because that is what I had. I melted on some pepper jack cheese, yum.

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