Fantastic! I added some Mrs. Dash to the seasonings. I didn't use cheese, but served on buns with grilled onions. I also grilled sliced sweet potatoes. I made "Asian Coleslaw" as a side dish. Thanks for the great recipe!

We really enjoyed the flavor of the mushrooms on the grill. Cooked some onions in a pan to go with them. Great new recipe for our new veggy life style. Thanks for the recipe!

This was so good. I have never had Portobello Mushrooms as a meat. It taste better than the hamburger meat. It was so juicy. I will start eating this all the time. Thanks!

Wow, this was really good! I dont have a grill so I broiled mine and I topped it with cheddar, sauteed onions, avocado, and some mayo. It was soooo good. I will definitely be making this again!

mmmmm...so great- and healthy too! This is basically like marinating portobellos in balsamic vinaigrette. We're having ours on the grill with swiss cheese. Also works well in the oven if a grill is unavailable.

This was great. After putting in the oregano I realized I didn't have basil so used some kind of herb mixture I had on hand, didn't have any Provolone so used Mild Swiss and used good old George for the grill. I also took the advice of other's and brushed a thick slice of onion an grilled that for an awesome open faced sandwich 'cause I didn't have any buns.

These were quick, easy and tasty. One change I would make is to close the mushrooms up in a plastic bag for 10-15 minutes (maybe a little less so they don't get soggy) with the marinade touching them as much as possible - they didn't soak up a whole lot based on the volume and setup in the recipe. I grilled them on my Foreman grill and kept spooning the marinade over them from time to time. We also grilled some onion slices to add on top. Came out very tasty. I recommend trying Swiss cheese and whole wheat buns.

The flavor of the portobello was good, but it did not taste that good on a bun.

Fabulous! I made these for Fathers Day and everyone loved them. They all wanted the recipe. Instead of provolone I used goat cheese and sundried tomatoes on top. I would take this over a regular burger any day.

AWESOME!

I followed other reviewers' suggestions and broiled mine (5 min. each side) and removed the gills. I poured my marinade (reduced to one serving) into a ziplock bag to better coat the mushroom. Next time, I will probably double the marinade and add a few more dashes of red pepper flakes. Overall, quite tasty, especially with provolone cheese and served on a soft (slightly toasted) roll.

AMAZING!!!! wow, this was my first time grilling caps as burgers and they were fantastic! Even my mushroom-hating boyfriend begged me for more! Everyone who had one was blown away! I served them on grilled whole wheat buns with arugala, tomato slices and a garlic-herb aioli. i will definitely make them again soon. I will also go ahead and say I like them better than most burgers. Thank you!

I doubled the marinade, and used Italian seasoning instead of separate spices...both recommendations from previous reviewers. A recipe like this makes me consider giving up meat!

This was great! I used dried Italian seasoning instead of seperate basil and oregano, and didn't have provolone, so I used fontina instead. This was so simple and delicioso! Also, used Kaiser rolls and toasted them on the grill as well. Garnished with tomato and romaine. Will definitely make again. Thanks!

Very good and easy- would double the marinade next time.