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.

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!

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

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.

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.

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!

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!

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.

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!

Yummy! And my husband isn't a huge mushroom person - but he gobbled these up!

This was wonderful! For those of you who like to improvise, DO NOT CHANGE A THING! This was perfect if you follow the recipe to the letter.

Absolutely delicioius! I used fresh mozzarella which melted just right under the broiler. I thought this might not be filling enough as a main dish, but with a green salad and some fresh bread to dip into the marinara sauce, one and a half portobello caps per person was more than enough. This will be a summer staple at our house.

Hubby makes these a lot during the summer months on our grill. He adds grilled sliced tomatoes and provolone cheese and pops them on toasted crusty rolls. We then top with the marinara sauce. Portobello's are so meaty you hardly miss the burger. Delicious Valerie!

This was excellent. My husband was not interested in trying it but did and like it so much he ate a second one and asked me to make it again soon. So easy to make!

DEELICIOUS!!

This was delicious. I baked the portobellos according to another recipe, but then followed everything else. I used fresh mozzerella and made a burger - it was absolutely delicious.