Reviewed: Jan. 26, 2008

I followed the recipe exactly. They were perfect. Can't wait to make them again!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 17, 2007

These were ok but would try them again. I would use much less vinegar; it was they only thing we could taste.

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Tiffany W.

Home Town: Vancouver, Washington, USA

Living In: San Rafael, California, USA

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Reviewed: Dec. 5, 2007

This was a very good recipe. I thought this was reminicent of the mushroom panini they serve at Panera's.

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Jenn R

Cooking Level: Beginning

Home Town: Altamont, New York, USA

Living In: Amherst, New York, USA

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Reviewed: Dec. 4, 2007

Fantastic!

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celia073

Cooking Level: Expert

Home Town: Westchester, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 18, 2007

My husband isn't really into veggie stuff, but this he really liked. I did put in some hot sauce for a little kick!!! Would make again.

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goddess1968

Cooking Level: Expert

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Reviewed: Oct. 14, 2007

Incredibly easy and the taste is excellent

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scaspi2

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Reviewed: Sep. 27, 2007

These were very good. I think they would have been even better if I'd marinated them a little longer and added more carmelized onions. This is probably the only portobello mushroom burger recipe I'll use from now on.

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JAMISON G.

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

Delicious. I love portobellos and my husband usually hates them, but he gave this a good review. So, I finally have a winning portobello recipe! BYW -- the reviewer that suggested the grilled onions is absolutely right. They are a must have!

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Aug. 29, 2007

Very tasty! I made these for the first time last night based on all the positive recommendations and I agree. They were really good on toasted, multigrain kaiser buns with aoili sauce, carmelized onions, spring mix, and tomatoes.

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winelover

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

Made this with a homemade aioli sauce and it was awesome! The aioli sauce was worth the trouble, but the mushrooms couldn't be easier to make.

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Dinkydo

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 1, 2007

Oh, yum!!!!! These were fabulous! My carnivore husband loved them as well. Even my two year old chowed it down. I thought it had the perfect combo of mushroom and balsamic vinegar flavor. I did add a splash of worchestershire sauce to it. I made some sauteed onions and a garlic mayo spread to go along with them and topped it with some organic greens and a slice of tomato. So yummy.

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Aug. 1, 2007

Incredible! I took one bite standing in the kitchen and couldn't stop eating! I devoured the whole thing right there! I made my own aioli sauce with 2 cloves garlic, juice of 1/2 of 1 lemon, about a tablespoon of EVOO, and one egg yoke and blended it in my magic bullet. The perfect tart/spicy spread!

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Meadow Davis

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Reviewed: Jul. 30, 2007

Mmmmm! My boyfriend was skeptical at first, but could not stop saying "this is really, really good". Topped with provolone, spinach leaves, tomato, grilled onions, and light mayo w/minced garlic & a little lemon juice in it. Loved it, thanks!

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Hayly Amber

Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

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Reviewed: Jul. 25, 2007

Way too vinegar-y for my liking. Prefer other porobello mushroom recipes to this one.

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jul. 9, 2007

This is better then beef! I added 2T. worcestershire and some crushed red pepper. I can't wait to make these again.

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PATTY33

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Reviewed: Jul. 7, 2007

These were really,really good. Great pairing it with grilled onion. I usually don't cook with this type of mushroom, so I didn't remove the gills inside(big mistake). It looked like black ink running off the shroom. So my tip would be, don't forget to scrape the gills off.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 20, 2007

I would recommend halving the vinegar. Its overpowering.

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rayfab

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 18, 2007

Definitely a 5 for me and my family. So tasty and delicious! You've gotta try it!

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lsbrashe

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Reviewed: Jun. 16, 2007

After reading reviews I thought maybe my mushroom-hating husband would like these. Not so much....luckily I made him a turkey burger back-up. :) I, however, loved this! Next time we have hamburgers, i will be having this instead!

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 5, 2007

I am one of the few vegetarians I know who despises mushrooms, but I decided to give this one a try. I thought it was phenomenal!!!! I will definitely be making this on a regular basis now. I grilled some big thick rings of red onion to top the burgers- I think that helped tone down the vinegar taste.

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