Reviewed: Sep. 27, 2009

I did not care for this recipe.

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Reviewed: May 20, 2009

I made it again and made changes so I guess it isnt the same at all. I used white wine instead of the vinegar and added basil and garlic.

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Leanne

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Reviewed: Feb. 25, 2009

Great recipe, but the pictures looks like choc. chip cookies.

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Shelli

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Reviewed: Feb. 19, 2008

This was a quick and easy recipe but I recommend quite a few changes. I used 4 TBSP of vinegar, 1 TBSP of fresh rosemary, and only marinated for 5 minutes. The vinegar was still a bit overpowering, but I used the mushrooms to make a pizza. With the pizza sauce, the marinated mushrooms had just the right flavor.

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nosoda4u

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Reviewed: Jun. 21, 2006

This is exactly how you can get them in a restaurant as an appetizer. Usually $10! Very easy to prepare on your own.

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Doug Hill

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 24, 2004

The vinegar was overwhelming and the amount of Rosemary made it like eating toothpicks. Very overpowering flavor when made as written.

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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 13, 2003

I didn't really care for this recipe - I found the balsamic vinegar overwhelming. Sorry.

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 16, 2002

I marinated the mushrooms for 30 minutes and they were simply too tart for my family's taste. Also, four tablespoons of dried rosemary was too much. The mushrooms were covered in crunchy rosemary. Overall this recipe was a disappointment.

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Jsikes

Cooking Level: Intermediate

Home Town: Alleene, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Jun. 9, 2002

i used whole baby portabellas which worked just fine. these were good, but not great. maybe i had too high of an expectation. i will try again and cut down on the vinegar and add some pineapple juice and garlic to add more depth to the marinade.

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