Reviewed: Oct. 15, 2009

Very tasty! Made this for dinner last night w/out any modifications to the recipe and it was very good!

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PattyP

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Reviewed: Oct. 10, 2009

Great recipe first tried it on a camping trip for vegetarians. It was so loved we ended up making it for just about everybody

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Laughingeel

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

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Reviewed: Aug. 31, 2009

Easy and yummy, just a little messy.

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Justina

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Reviewed: Aug. 11, 2009

I also made this with really big portobellos and it was our main dish. The only change I made was using fresh basil instead of dried. Very, very tasty!

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lwilson97

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Reviewed: Jul. 15, 2009

I made this with the really big portobellos as our main dish. It was a huge hit!

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Julia S.

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Reviewed: Jul. 8, 2009

I made it as an appetizer, and everyone Loved it. It just got kinda cold fast. Dont think I would make it again as an appetizer. Maybe for a part of dinner.

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USMC Wife

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Reviewed: Jul. 6, 2009

Very good. I used fresh red pepper, mozzarella and basil and the flavors really popped. I used jar marinara and we made sandwiches using focaccia bread.

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JJO

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Reviewed: May 22, 2009

This is the best recipe! I always use fresh mozzarella and whenever I host dinner parties, everyone always raves about how delicious it is! Thanks for the great recipe, it's definitely my favorite!

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KDUNO

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Reviewed: Jan. 25, 2009

FABULOUS recipe! Absolutely melt-in-your-mouth good! Will be making this again...and again...! I added some sliced black olives along with the red peppers. On top of the mozzarella I sprinkled some dried oregano & grated parmesan cheese. The broiler then gave it a great light brown crunch on top! Thanks!!

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braillegirl

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Reviewed: Aug. 19, 2008

Wow!! I served these because I was having a vegetarian friend over for dinner and I wasn't sure if I'd like them or not--these are perfect. I didn't change a thing. I will be serving them again and again--my friends now think I'm a gourmet chef.

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MLKATIE

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Reviewed: May 9, 2008

This was delicious--almost exactly like appetizers I've had in gourmet Italian restaurants. I don't like Italian dressing, so I used white wine vinegar with olive oil, basil, garlic, and a touch of rosemary; next time, I'll use balsamic, which I think would be a much better complement to the flavors. I used fresh herbs, which I sprinkled on the marinara, fresh mozzarella, and homemade marinara "imported" from our favorite Jersey deli. I also roasted my own peppers. A definite keeper--and so easy!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 22, 2008

Instead of the roasted red peppers, we used Sun Dried Tomatoes and added a little minced garlic....This really is a great dish

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Aug. 31, 2007

This dish was really good, my whole family loved it. I didn't have access to a grill that day, so I pan-roasted the mushroom caps. I'm sure the taste would have been even better had I followed instructions exactly.

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Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Aug. 8, 2007

Served this dish as appetizer to impress my best friend's date, needless to say it was a huge success. This will be a summer staple at all of our homes. Very easy and delicious.

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Glenda

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Reviewed: Aug. 2, 2007

My parents are on the nutrisystem diet so I always try to make a nice veggie to go with their freeze dry little dinners...and I have to say they didn't even touch their entree b/c they loved these so much! Both of them raved about them and while I couldn't grill the mushroom (it was pouring rain) I sauteed them on the stove which didn't seem to hurt at all. They smelled wonderful while cooking, I will definitely make these again!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Mar. 18, 2007

This is terrific meatless recipe. I took some of the suggestions and used the Italian dressing you mix yourself and also fresh mozzarella for melting on top of the mushrooms. I made some focaccia bread and made sandwiches with the finished mushrooms. My vegetarian boyfriend raved about them for days!

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Blondie

Cooking Level: Expert

Home Town: Vestal, New York, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 18, 2006

Wow, this was surprisingly yummy and also filling. My husband, who's not a big bell pepper fan, really enjoyed this as well. I chopped the roasted red peppers, instead of slicing them, which I think made it easier to eat. I also omitted the oregano & basil due to family preference, & sprinkled some garlic & dried parsley on top of the peppers before adding part skim milk mozzarella. This is good enough & different enough to serve to company. Oh & I forgot to add that, due to the cold weather, I baked this in the oven at 350 degrees, covered with aluminum foil, until the mushrooms were soft.

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FBA

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Reviewed: Sep. 26, 2006

So yummy. I served this as an appetizer at a grilling party. Several people ended up having them as the main course. I made my own Italian dressing from scratch as the flavor is much better and the mushrooms definely deserved the extra love. Fantastic and I will be serving these much more often!

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