Reviewed: Oct. 10, 2011

Wonderful! Used a little balsamic vinegar. My new favorite! I also melted one slice of reduced fat smoked provolone. I made burgers for the guys and had this for myself. Yummy!

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Reviewer:

lostinbuffyland

Cooking Level: Expert

Reviewed: Aug. 19, 2011

Both Veggie me and my Meat-Eater boyfriend loved these! Next time, I may try this with a slice of swiss or provolone cheese. A true winner!

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Reviewer:

Isca

Reviewed: Jun. 20, 2011

I've never had Portobello Mushrooms before, but a friend convenience me to give this recipe a try. I was pleasantly surprised. They were firm and very tasty. I may never have a hamburger again. I took the advice of others and added balsamic vinegar to the oil before cooking. FABULOUS… thanks for sharing.

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Reviewer:

Gina

Reviewed: Apr. 22, 2011

I switched out red bell pepper for the green, just because I prefer them. I also added crumbled goat cheese and served it on grilled focaccia. YUM!

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Reviewer:

arholt

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

These were the best!!!!Can't wait until I make them again. I did add some white wine and a splash of soy per suggestions.

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Reviewer:

MikeBellatty

Cooking Level: Intermediate

Reviewed: Jan. 25, 2011

Very good. I'm a fan of portobello mushrooms. I still think they are best on the grill, however. Nonetheless, this dish was very good. I added a little green onion to the recipe. I served it with fried brown rice (with soy sauce).

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Reviewer:

Chris Johnston

Cooking Level: Intermediate

Living In: Punta Gorda, Florida, USA

Reviewed: Jan. 17, 2011

We thought this turned out very well, I was worried that the juice in the mushroom would soak through the bread but had no problem at all. We went a different route and added an Asian twist and used soy sauce and a bit of dried ginger with white pepper and a bit of rooster sauce for heat. We will try it again with some other kind of twist maybe with the balsamic and olive oil next time.

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Reviewer:

shizzlemonster

Home Town: Guthrie, Oklahoma, USA

Reviewed: Jan. 6, 2011

We really wanted a light meal after all the "holiday eating" and these were perfect. They still filled us up, but did not feel so heavy. I followed what others said and added some white wine and balsamic vinegar (not too much) right before adding the mushrooms. I also added a bit of cayenne pepper to spice it up a bit. So good! We'll probably do these in the summer on the grill, too. I served it with sauteed spinach and a side of confetti barley pilaf (from this site). Perfect!

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Reviewer:

scubagirl

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: East Lansing, Michigan, USA

Reviewed: Nov. 30, 2010

I added some flavor to spice this up a bit! French bread toasted, topped with pepper, balsamic vinegar and parm cheese. Yummy !!

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Reviewer:

jensenelle

Reviewed: Oct. 13, 2010

Delicious! I just added a little red bell pepper for color and left the veggies semi-crunchy, but those were just my preferences. This is wonderful just the way it is. So you know, I'm a meat-eater trying to become a vegetarian; this with some brown rice kept me satisfied and happy while the rest of my family were eating a roast!

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