The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 4, 2009
I marinated the mushrooms in soy sauce while the onions, garlic, and peppers cooked. I ate these over pine toasted couscous and it was great!
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Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 22, 2009
I made this like a stir-fry, with frozen vegeatables and served it over rice. It was flavorful,healthy and filling, although I would consider it a "light" supper.
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Lij
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 27, 2009
Very good. I too added some balsamic vinegar and some soy sauce to the olive oil. I paired it with some sautéed chard and rice - it was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 25, 2008
This was pretty good for how simple it was to prepare. I added some worcestershire sauce, soy sauce, and a dash of hot sauce to the veggies and mushrooms. My whole family enjoyed it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 9, 2008
I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas, or add it to my scrambled egg beaters. Makes for a very lo-cal, and satisfying meal. YUM-O!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2008
Really simple recipe. I added Teriyaki sauce to taste with the olive oil and a little more to the underside of the mushrooms. I also sprinkled a little Adobo seasoning and a few crushed red pepper flakes. It was tasty. I will make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 20, 2008
An excellent recipe definitely worth repeating! I never understand why some people give this, or any other, recipe a poor rating because of an admitted *cook's error*.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 20, 2008
I didn't really like this recipe but, again, it was prob my fault. I did everything by the book but my caps didn't get done so I left it cooking for an additional 10 min to get the caps right. By then the other veggies got way too smushy. The flavors were OK though. I think next time I may slice the mushrooms vs leaving them whole.
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Cooking Level: Beginning

Home Town: Dayton, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 7, 2007
I did not change anything from the original recipe. Simple, quick and delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 16, 2006
This is a good base recipe. I think you need to add a little more flavor for the mushrooms to soak up. I used soy sauce or teriyaki sauce, both are great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 20, 2006
very good - I also diced up a zucchini & tossed it in with the onion & a red pepper
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Cooking Level: Expert

Home Town: Northbrook, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 6, 2005
Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them, then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour.
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Cooking Level: Intermediate

Home Town: Bangor, Maine, USA
Living In: Belmont, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 30, 2005
Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 19, 2005
This was one of the best recipes I have tried so far! The flavor was incredible, very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking, and dashed a bit of hot pepper sauce as well as a bit of cayenne and red pepper flakes near the end of cooking as well. It had a slight bite, but overall great flavor....loved those portobellos!!! Try this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 26, 2004
absolutely great dish!!!!!!!!!!!! I will make it again and again. so easy too. thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 12, 2004
Really good, light, easy vegetarian recipe. Just a suggestion: don't cook the vegetables for too long before adding the mushrooms, they taste better if they're a little crunchy :) The dish is a little bland though - might try adding a few spices next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 12, 2004
excellent, I added a little white cooking wine as well and it came out great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 15, 2003
This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 10, 2003
Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.
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