Reviewed: Nov. 10, 2009

This Mushroom Burger was the first that I have tasted and I think that it was very good, but that the balsamic vinegar was a little sour taste to it, but it was very good, and delicious. Overall, great Burger!

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Josh

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Reviewed: Oct. 4, 2009

DAS GOOD YAH!!

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Oct. 1, 2009

Fantastic! No changes needed. My family are meat eaters but this is even better!

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Toosie

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Reviewed: Sep. 25, 2009

Absolutely delicious!!! At first I thought the marinade might make the mushrooms taste too much like vinegar, but once they were grilled, it turned out perfect!

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Miss Mary

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Reviewed: Sep. 25, 2009

Made exactly as the recipe stated... I was STUNNED by how amazing these were!!!! Used Orowheat Sandwich Pita Thins with lettuce, tomato & cheese with vegan mayo. Unbelievable. I'm already planning to make them again tomorrow; even my carnivore hubby wants to try them after seeing my reaction to them. Sooooo fricking good it hurts! NEXT DAY: Ok so I made these again, thinking yesterday might have been a fluke or something and my hubby wanted to try them. This time I marinated the shrooms in the mixture for a couple of hours before grilling and they were just perfect. 8 mins each side over a medium - high heat was spot on, and my carnivorous husband proclaimed them to be JUST LIKE MEAT! High praise indeed. I served them with a salad and the Grilled Broccoli also from this site. Hubby was so satisfied afterwords he didn't even register that he had eaten a 100% vegetarian meal for dinner. YUM YUM YUM!

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Helen

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Reviewed: Sep. 17, 2009

Excellent! I've done these both under the broiler and on the grill. Sometimes I add extra chopped veggies to clean out the crisper, but the recipe is fantastic as is! Thanks!

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m.jones

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Reviewed: Sep. 4, 2009

I prefer Vegan so left out the cheese but it was very good.

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Cassie

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

Delish!

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jlpayne82

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Reviewed: Jul. 29, 2009

The boys and I are grilling all summer but the wife is vegetarian. So I was trying to find something I could grill her. She loved it!! I even enjoyed. lol Awesome!

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Drew

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Reviewed: Jul. 27, 2009

This was wonderful. The marianade had just the right amount of flavor. I substitued lowfat feta cheese for the provolone and added sun dried tomatoes. I cooked it smooth side up first so that when I flipped it, the mushroom had a perfect cup to contain the cheese and tomatoes. Delicious!

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Cerina

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Reviewed: Jul. 26, 2009

Very flavorful. I added the sautéed onions and put avocado and tomato on mine. I will definitely make this on a regular basis.

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LaPerdue

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Reviewed: Jul. 25, 2009

definitely add the grilled onions and toast the buns and this is very tasty

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joy

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Reviewed: Jul. 21, 2009

This was a nice change from the standard beef burger, with no guilt added. It was tasty from the marinade and didn't need any additional "sauce" on top. It was great just topped with tomato and red onion. Will definitely be making again

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fritzandcole

Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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Reviewed: Jul. 20, 2009

I was pleasantly surprised at how well this tasted. I have to say, I was a little skeptical about a "MEATLESS" burger but the flavor was good... I am a meat lover and will always be but I have to say that I did enjoy this.

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Cooking from the Hip

Cooking Level: Intermediate

Home Town: Volcano, Hawaii, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Jul. 18, 2009

This is a great recipe! We've made this quite a few times now and it's always a big hit. I usually add a bit more garlic and fresh basil. We like it with the really thin sandwich buns.

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Jen

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Reviewed: Jul. 17, 2009

Wow - hearty and flavorful!! I grilled mine on a Foreman Grill - I would recommend cutting down the grill time and watching it closely to anyone else using a Foreman.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 15, 2009

I have made this recipe twice and found it very tasty indeed, and a great way to use portobellos. It's great with many different cheeses. For large portobello caps, I found that more marinade is needed. I see some have worried that the balsamic vinegar will be too acid and overpowering. One way to avoid this is to buy reasonably good balsamic vinegar. It comes in many incarnations and a lot of the supermarket brands are pretty rough. Some that has been aged for twelve years or more can be very expensive, but there are a number of mellow ones that aren't too expensive. A definite keeper. I will make it often.

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Charlie T.

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jul. 2, 2009

I was a little scared that the vinegar would be overpowering, but it was a great flavor! We loved it and definitely will make it again.

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Tracy

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Reviewed: Jun. 22, 2009

Marinade goes well with the "veggie" vibe without taking the fun out of the burger. I'd double the marinade though as I prepped for 4, only made 2, and didn't have enough for basting. Of course I poured it into the cap "vents". your mileage may vary.

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