Reviewed: May 11, 2007

I have to disagree with the majority. Husband went fishing so I thought I would try one for breakfast since I bought a package of three mushrooms. Good thing I did. I didn't like it at all, and I'm sure my husband of 36 years of wedded bliss would not have been very happy if I served one of these to him. I had not read any reviews and followed the recipe exactly. The vinegar taste did it in for me. Sorry Bob, not everybody likes the same thing.

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S.K.J.

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Reviewed: May 8, 2007

Very good. Healthy and quick.

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Amy

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Reviewed: May 6, 2007

This was soooo good, very satisfying and easy to make. It was a rainy day out so I just popped them in the broiler, and hey turned out just as good.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: May 2, 2007

This was simply outrageous! I just made it for lunch and I had to review it right after I finished eating. I love my cheeseburgers and let me tell you after eating these Portobello burgers I may never go back to beef again! They were juicy and delicious with much less fat than a cheesburger! The combination of Balsamic vinegar and spices were just perfect! Thank you for such a yummy recipe!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: May 1, 2007

sooo good. I always make portobello burgers in the summer as an alternative to a regular burger. and I actually had this one at a restaurant once.. balsamic, provolone, and everything. This time, I cooked the portobello in a non-stick skillet which was sprayed with cooking spray (didn't want to use oil or butter because mushrooms are like sponges and I wanted the flavor of the balsamic to come through nicely). Served it with some baked onion rings and fresh tomato slices.. so good! I'm sure I'll be making this more this summer.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Apr. 14, 2007

This recipe is excellent. However, I don't have a grill so the first time I broiled them on a cookie sheet with tin foil. They came out great, but I found that the marinated made them slightly runny. Next time I made them I placed them on a wire rack with a cookie sheet under it and broiled it for the same amount of time - about 5 minutes on both sides. Came out fantastic! Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. Viola, caramelized onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff (under 5 bucks) is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 12, 2007

Balsamic Vinegar and Portobello mushrooms are one of those perfect combination. Sometimes I cut the mushrooms into large chunks layer them in a hoagie bun top with the cheese and make them into a cheesesteak type sandwich. Yum!

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Mar. 20, 2007

Delish!

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 22, 2007

This was great despite the fact that I broke the mushroom trying to remove the stem. I also cooked it indoors, on top of the stove. That worked fine. I topped mine with Bleu Cheese and grilled onion as other suggested. I think any cheese would work, go for what you like.

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Donna

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Reviewed: Jan. 28, 2007

Admittedly I was skeptical, very skeptical about a "mushroom burger". This was absolutely excellent. I grilled them on an indoor grill pan. Followed the recipe but used grilled onions and roasted red peppers for toppings. Perfection!!! Will enjoy often. Easy, delish, and guilt free.

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Jannalle

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Reviewed: Jan. 2, 2007

The balsamic vinegar was really nice on the mushrooms. I used fontina cheese instead of provolone and I really liked that combo a lot.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 31, 2006

Yummmmmmmmmmmmmmmm!!!!! Delicious! I didn't have a way of grilling these, so I just sauteed them until done and they were scrumptious! A real vegetarian treat. My husband thought they were great, too. I will definitely make this one again. Thanks!

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IEATTOFU

Cooking Level: Intermediate

Living In: Coggeshall, Essex, England, U.K.

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Reviewed: Aug. 26, 2006

Vegetarian delish- good texture and nice flavor. Who needs beef when you have shrooms?

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Aug. 10, 2006

Super easy and quick to make. Quite delicious. I made it without cheese and it still tasted yummy. A nice alternative from the usual burger fare.

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nolava

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Reviewed: Aug. 6, 2006

I've made these three times this summer, and they're great every time. They're good with feta, too.

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jingo55jo

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Reviewed: Jul. 3, 2006

This was easy & good. Could have been more flavorful. Will follow some reviewers ideas next time and use stronger flavored addons like feta and grilled onions.

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: Jun. 29, 2006

Very tasty! I didn't have any garlic on hand so I used a little garlic salt. Served on a toasted bun with swiss cheese, tomatoes and herbed mayonnaise. Yum. Will make again!

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peachesflora

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Reviewed: Jun. 25, 2006

These were pretty good. I don't have a grill so I broiled them. We ate them on a toasted French baguette, with a triple cream brie. It was lacking something so we added raw red onion, which did the trick. Next time I'll use goat cheese and add arugula.

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KB

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Reviewed: Jun. 3, 2006

Honestly, as a real meat lover, I could replace hamburger forever with grilled portobello! The taste is beyond belief. Simplified things a bit, as some men might. Just used a dish of olive oil, added a dash of salt and pepper and brushed it on. I also did the same to 1/2" thick cuts of onion and grilled them side by side (onions a little longer of course). When they were both finished, I topped the mushroom with the thick cut onion and topped that with provilone. What a surpise I am telling you. Good luck and Thank you!

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Greg P..ski

Cooking Level: Expert

Living In: Arundel, Maine, USA

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Reviewed: May 23, 2006

My husband was very afraid of this dush, one bite is all it took for him to say he was in Heaven! I served it with homemade baked fries and sauteed asparagus onions garlic and yellow pepper. You have to try this recipe.

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s.wilson

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Toledo, Ohio, USA

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Portobello Mushroom Burgers

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