Reviewed: Dec. 19, 2010

This was delicious, even though I forgot the blue cheese. Great combo of veggies! I used homemade balsamic vinaigrette, and I didn't have time to marinate, but they still had plenty of flavor. Also, since it's too cold to grill, I roasted the veggies in the oven at 425. Because my buns were way too small for the huge portobellos I had, I used sprouted-grain bagels, which aren't as dense as regular bagels but are thicker than buns and held up well to the juicy veggies. I'm making again this week--and this time I'll remember the blue cheese!

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13 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 23, 2010

Excellent, but too big to handle and had some vegetables that we're not fond of. I used the process with grilled onions, red pepper and onions instead. My husband was drooling. Paired it with Tomato Gorgonzola Soup for a veggie nite meal.

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3 users found this review helpful

Reviewer:

Ami C

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

This was just boring. We had to spice it up with quite a bit more bleu cheese and some dijon mustard. I think a more complex marinade would have helped a lot.

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4 users found this review helpful

Reviewer:

sunkenrd

Reviewed: May 17, 2009

This was alright, but I wouldn't call it spectacular. I wasn't a huge fan of the bleu cheese...maybe it would be better with something else? I will try it again though, just to be sure!

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5 users found this review helpful

Reviewer:

red1190

Cooking Level: Intermediate

Reviewed: Mar. 25, 2009

I haven't tried this yet but noticed that the squash in the picture is summer not winter---big difference in moisture content.

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6 users found this review helpful

Reviewer:

nanpan

Reviewed: Nov. 3, 2008

Wow wow wow. This was amazing! We didn't have bread of any kind so we just ate them breadless. Used goat cheese instead of bleu. Used broiler instead of grill. Added some fresh red bell pepper for some crunch and zest. The flavors and textures were... just wow. One of the best meals I've had in months.

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17 users found this review helpful

Reviewer:

TaniaDudina

Reviewed: Jul. 29, 2008

This one is a regular meal at our house now. I often make my own balsamic dressing, mix & match veggies including onion and bell pepper, and use different cheeses at times. Yummy!

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22 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

Reviewed: Apr. 24, 2008

These burgers came out really delicious. I marinated them in the dressing for about 3 hours and after grilling all the veggies were very juicy. The portabella was nice and tender while the rest of the veggies added a nice crunch. I put the mushroom cap face-up on the bottom, then added the blue cheese crumbles to that (they stay in the burger a little easier that way) and then piled the rest on top. I also used about 3/4 of a bottle of lite balsamic vinaigrette, which cuts down on the calories and you can't taste the difference. Delicious, healthy, and very easy!

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25 users found this review helpful

Reviewer:

Ali Shinnick

Reviewed: Feb. 14, 2008

This is an excellent and healthy meal. I served it with sweet potato fries. I stayed true to the recipe, only adding sliced red pepper and some red onion rings to the vegetable medley. For preparation,when the vegetables are close to being finished, it is easier to put the mushroom bottom side down on the bun, top with the veggies, and then top with the blue cheese. I then put the sandwiches under a high broiler until the cheese browned a bit. I then topped the sandwiches with the top of the bun. Delicious and healthy idea!

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25 users found this review helpful