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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. 26, 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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COOKINMOM3


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Reviewed: Sep. 15, 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: Mar. 19, 2003

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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Reviewer:

Jsikes

	Cooking Level: Intermediate Home Town: Alleene, Arkansas, USA Living In: Little Rock, Arkansas, USA
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Reviewed: Mar. 19, 2003

Don't marinate more than 30 minutes, because they'll get a bit too tart. Otherwise these were very good.

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GROOVY


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Reviewed: Oct. 2, 2002

this is way yummy! adding a little water tones down the bite of the vinegar.

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JENNIO34


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Reviewed: Oct. 2, 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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Reviewer:

DEBORAH


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