Reviewed: Apr. 6, 2005

Rather bland.

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SAM_EL

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Reviewed: Feb. 22, 2005

Thses tasted so delicious. I put them on top of our steaks for dinner too! This is a keeper! Thanx Lanni!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Feb. 10, 2005

I made this with fresh portabella mushrooms and cut the portion size down to 1, upped the balsamic and garlic (can never have too much garlic) and it came out as a great side dish.

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teqkeely

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Smyrna, Georgia, USA

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Reviewed: Feb. 3, 2005

Made some very yummy mushrooms with this...put them on our grilled steak. Excellent!

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StavrosJK

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2004

It was okay, nothing out of this world. I think I'll stick to regular butter sauteing.

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Nathalie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Nov. 26, 2004

I personally hate mushrooms but I served these with Thanksgiving dinner since my mom LOVES mushrooms. Many family members enjoyed these and used the leftovers to fry up in their omelets this morning. This was very easy and I will definitely make these for my family again.

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YELLIE73

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Reviewed: Oct. 23, 2004

Balsamic vinegar seemed to overpower the mushrooms, and since I love mushrooms, I like them just sauteed in butter better. Might try it again with a touch less balsamic vinegar and see how that works, though.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Oct. 21, 2004

i took the suggestion of others and added more balsamic which turned out to be too much. i don't know how i screwed this up but i wasn't fond of the result so i drained the mushrooms, put them in an oven safe pan and covered them with shredded mozzarella to bake at 350 until browned. not spectacular but better with cheese.

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SIZZLEMEAT

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Reviewed: Oct. 4, 2004

This was pretty good. My husband like it. Very easy.

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BajaValle

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2004

tastes ok - not worth the added effort over just butter.

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BFRANKWithUS

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 4, 2004

Great taste!!! I added onions, also GREAT!!!!

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RARA1

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Reviewed: Sep. 1, 2004

This was good, but I think I will take others' advice and double the vinegar for more flavor next time.

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MTRENT

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Reviewed: Aug. 22, 2004

This is a keeper! Added a bit more vinegar and they turned out wonderful!

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CHORT1313

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2004

I love this recipe and have made it several times. I have made this recipe as is, I've made it with fresh oregano instead of dried and I've done it with about 1/4 cup white wine and it always turns out delicious. I've had it with steak or just on top of a cheeseburger. It's also good on a burger with a spoon of sour cream...mmmmmm.

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leo

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Reviewed: Jul. 26, 2004

Great recipe! I make it all the time now! The only change I would make is to double or triple the amount of balsamic vinegar - this really kicks up the flavor.

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egirl

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Reviewed: Jul. 26, 2004

Great with grilled steaks! I doubled or tripled the vinegar and seasonings and added sliced onions.

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BLISSFUL_IN_TX

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Reviewed: Jun. 8, 2004

wasn't too fond of this. It just didn't have that ummph that I was looking for. I didn't like the combination flavor of the oregano with the balsamic vinegar. Won't make this again.

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GILBEHE

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Reviewed: Jun. 6, 2004

fantastic recipe. First time I made them used 8oz white button mushrooms and 8oz baby portabellos along with vidalia onion. Served with charcoal grilled ribeye steaks. Wish I'd have made more! Then we tried it with whole portabella mushroom caps, topped with smoked mozzarella and roasted red pepper, served on a toasted crusty roll....GREAT sandwich! The garlic, balsamic vinegar and oregano really makes this recipe special, you've got to give this one a try. Thanks for sharing this recipe Lanni!

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DEBBIEWI

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Reviewed: Jun. 1, 2004

This is a great & easy recipe. I am a horrible cook, but this recipe is so simple, it's hard to mess up. I love garlic, so I usually add a little more & some green onions. I added pine nuts to tonight's batch, & they also added a nice flavor.

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BSHELLEY

Cooking Level: Beginning

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Reviewed: May 24, 2004

These were good, but I wasn't blown away or anything. You couldn't really taste the spices so next time I will marinate them and see if that makes a difference.

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