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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Reviewed: May 18, 2006

These were very good! Normally Portobello mushroom burgers are very juicy and make the burger buns all soggy. But these weren't excessively juicy - just right!

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beth

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: May 7, 2006

Though not my favorite portobello burger recipe, this was still pretty good, and a good option for the grill.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 3, 2006

These "burgers" are wonderful and I make them often. Great for meat eaters and vegetarians alike. I serve them with whole grain buns and pesto mayonnaise: just stir some prepared pesto into mayonnaise. I think it adds a nice taste to the sandwich.

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redheadconnors

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Benson, Arizona, USA

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Reviewed: Apr. 18, 2006

I scaled this down to serve one (incl marinade - didn't double the vinegar), and it turned out great. Took another reviewer's advice and added fresh basil, which was delish. Swapped feta for provolone. Broiled the mushrooms (along with rings of onion to go on top) in my tiny toaster oven, and it worked out just fine. Used ciabatta bread, which I'll change next time to something less dense. Delicious, reliable marinade for mushrooms. Thanks for the recipe.

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Bamabelle

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Reviewed: Feb. 20, 2006

Great recipe! We have made these a few times already, and will definately make them again. The balsamic vinegar goes perfectly with the mushrooms. This time we lightly toasted the buns and served them with just the cheese. It was perfect.

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Nessus

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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Reviewed: Feb. 7, 2006

This was my first foray into portobellos. I'd heard they didn't have a strong mushroom taste (I don't care for mushrooms) and that they were a good meat substitute. They really shine in this recipe. I love balsalmic vinegar and was so excited about making this, and it was everything I hoped for. The provolone was nice on top.

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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 26, 2006

Fantastic!! I found the amount of aioli sauce to be enough for 6 portobello mushrooms. I served them on wheat buns that I basted with olive oil and grilled until lightly toasted. I also made "Baked French Fries I" from this site to go with them. To die for!! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 5, 2005

Yummy! We grilled the mushrooms on our gas grilled and liked them best, but we have used the broiler in bad weather. We used goat cheese and grilled our bun. The best.

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WHATSTHAT

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Reviewed: Nov. 27, 2005

I marinated mine a little longer. So yummy!

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NOCHOCOBO

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 22, 2005

The mushrooms taste gourmet! I put them in the broiler for minutes and they come out juicy and yummy.

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 26, 2005

This is the best shroom burger yet. Try toasting the bun, it keeps some of the juice from getting too sloppy. Will make again and again.

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AUGIEANG

Cooking Level: Intermediate

Home Town: Fall River, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 25, 2005

These got a little sloppy to eat but they were worth the mess! We used onion buns, tomato and onion and since I had no lettuce we topped them with herb salad mix. Delicious...a must try!

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Oct. 24, 2005

These were delicious! I love portobello mushrooms & this recipe was fabulous! I mixed up a little garlic & mayo to make an aioli to put on it - soo good. Thanks!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Sep. 29, 2005

this is top notch!! just like a hamburger without the red meat. Must try

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CBELLIN

Cooking Level: Expert

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 28, 2005

We tried this recipe a couple of nights ago and used 2 mushroom caps but I made the full marinade amount. My husband brushed some of the marinade on them while they grilled. They were indescribably good! We will definitely make them again.... the very best portabella burgers we have ever tasted. Thanks for the recipe.

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M.J.

Cooking Level: Expert

Living In: Edgewood, Kentucky, USA

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Reviewed: Sep. 25, 2005

Great idea, but it needs some work. I only did 2 mushrooms, but did not cut the marinade recipe in half. It was pretty tasty, but the vinegar was definately overpowering. I will try it again, but will have to play around with it...maybe use some 2 tbsp each red wine, vinegar, and olive oil.

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 25, 2005

I put a couple of these on the grill for lunch today. Wow! These are the best way to fix Portobello mushroom burgers I have ever tried. Awesome!!

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LUV2COOK2

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Reviewed: Sep. 4, 2005

YUUUMMMYYYY!!! This recipe is fantastic! We made these for our Labor Day weekend bbq, and they turned out soooo delicious! As other users had suggested, I doubled the marinade. We definitely needed more marinade than the recipe calls for. I also used ribbons of fresh basil, instead of dried and added a few sprigs of fresh rosemary. Try this...you won't regret it!

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Portobello Mushroom Burgers

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