Reviewed: May 17, 2013

Great recipe! Some reviewers had difficulty with the Basalmic vinegar...you should note that different brands of Basalmic can greatly differ in strength. I would say 4 tbsp would be fine for a milder vinegar, but adjust to 2 or 3 tbsp with a very strong Basalmic. Also, a great addition is a tbsp of Mrs.Dash or a veggie spice. We also like pepper flakes for a little heat.

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Reviewer:

Jackalynnv

Reviewed: May 8, 2013

Excellent! Very tasty. Make sure to mix the oil and vinager well as one mushroom got a large dose of vinager.

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Reviewer:

stice000

Reviewed: Apr. 18, 2013

I loved it, I substituted Olive oil and green onions and ten spread a little pesto on them!! YUMMY YUMMY

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Reviewer:

Dezirayclick

Reviewed: Apr. 14, 2013

I have been using this website for two years. I have never reviewed a recipe. These were OVER THE TOP!!!! I halved the recipe and used a whole clove of garlic. One of the best tasting things I have ever put in my mouth!!! OMG!! You have to try!!!

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Reviewer:

Mel

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Apr. 14, 2013

Wow, these were just awesome! Hubby came home with a 4-pack of Portobellas from Costco, so I found this and made it in about 10 minutes, then left it to marinate for about 3 hours while we were out and about. I made it as listed (well, increased proportions a little because of the 4th 'shroom), except I used 1 tsp of bottled minced garlic instead of fresh. We ate ours on a bun with some avocado slices on top. So amazingly tasty! 5 stars alone for the taste, and another 5 for the ease of preparation! We will definitely be adding them to the rotation. Thanks for the recipe!

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Reviewer:

wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Reviewed: Apr. 14, 2013

Delicious and so easy! I used olive oil instead and cut down the balsamic a little at others' suggestions and the flavor was not at all overpowering. Served on toasted whole grain rolls with sliced tomatoes. Will definitely make again!

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Reviewer:

smm222

Cooking Level: Beginning

Reviewed: Mar. 29, 2013

This was outstanding- actually, much better than I thought it would be :-) We got 2 nice portobellos in a CSA box last week and didn't know how to prepare them. So glad we found this- will be making grilled portobellos all summer!

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Reviewer:

BECKERJ

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 26, 2013

Wonderful!

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Reviewer:

nancyg

Reviewed: Mar. 20, 2013

AMAZING!! LOVE this recipe and now feel guilty pleasure when we cook out and I eat this while everyone else eats burgers or whatever. Yum! I'm drooling just thinking of it. I have made recipe this way many times but have made tweaks over the years. Now my adapted marinade takes 30 seconds to prep and is easier to flex up or down by mushroom count. PER MUSHROOM, I use 1 TBSP canola oil, 1 TBSP balsamic, 1-2 clove garlic (depending on audience or mood), plus a sprinkle or two (maybe 1 tsp?) of Montreal Steak seasoning (McCormick, I think). Takes no time at all and pop it in to marinate. Only hassle is remembering to make them in advance but it's worth it. If they marinate for less time, they're still good but not DIVINE!! Oh, and leftovers are good cold with other veggies or beans. Often eat with white beans and leftover grilled asparagus or chopped tomatoes with a little balsamic dressing. THANK YOU for submitting and for all the other reviewers' insight!! One of my weekly favorites!

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Reviewer:

mv_shark

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Mar. 17, 2013

I like mushrooms and so did my guest. I used balsamic dressing/marinade instead of the vinegar mix. I added just a little seasoning salt and it was yummy.

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