Reviewed: Sep. 4, 2007

Didn't care for this. If I could pass on one suggestion to anyone wanting to make this, it would be - try to cut back on the butter.

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RexsMom

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Reviewed: Sep. 3, 2007

This was awesome!!! I did add two extra cloves of garlic and used 2 tablespoons of my 1/2 cup of butter to sautee the mushrooms in instead of using oil. This is one I'll make again and again!

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JENNYREBECCA

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Reviewed: Aug. 21, 2007

I had a dinner party with a vegetarian attending so decided to try this. I didn't like it at all. Everyone said it was okay. Some red pepper flakes on top helped a bit. I should have made stuffed shells or cheese lasagna instead!

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LoveToCookFL

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Reviewed: Aug. 20, 2007

I made this last night for dinner and thought it tasted really great! I didn't used the 1/2 cup of margarine. It didn't need it at all to make the white sauce. I also added 3 garlic cloves instead of one. I think next time I make it - I may add some pine nuts and mix in a little asiago cheese.

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jkmom

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Aug. 13, 2007

Very good. everyone enjoyed it. Though I used fresh spinach and only used half the amount of soy sauce.

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Saul

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Reviewed: Aug. 6, 2007

This recipe is great. I substitued the frozen spinach for fresh broccoli and added sliced Kielbasa sausage.

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Sonoma Wine Gal

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Reviewed: Jul. 17, 2007

I made a few changes to this: added green bell peppers and more fresh garlic. Also my 3 year old wanted elbow noodles so I obliged. My husband, son and neighbor loved it! My husband said it was like 'souped up' macaroni and cheese only way better. I am eager to try this again with the penne noodles to see how it changes, but I do suggest elbow noodles to make it more kid friendly.

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PRINCASSS

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 15, 2007

This went over very well! Very easy to make ahead of time and refrigerate until ready to pop in the oven. I have to admit, while putting all the ingredients together I was a little turned off..especially with the soy sauce..but, was pleasantly suprised at the outcome!

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APmomma

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

I really enjoy this dish and I have made it several times. The soy sauce is where its unique and wonderful flavor comes from, so try it at least once. I have tried different amounts of soy sauce and have discovered that my preference is to use 1/8 cup or just a touch more.

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2007

OH wow, this was amazing! My friend and I both thought this was a fantastic recipe, full of flavor. One thing I didn't do because the recipe didn't specify was drain the mushrooms, I think next time I will because the sauce was a bit watery, but still it tasted fantastic. Excellent dinner and very filling, too.

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Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 1, 2007

very tasty!! We used WW penne and a teeny bit less of the soy sauce but don't leave it out. It brings so much flavor to the portobellos.

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BATMOMM2000

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Reviewed: May 22, 2007

Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 3, 2007

This recipe is very versatile. It makes wonderful leftovers to take to work. The flavor improves and intensifies with time in the fridge. This is an easy and very healthy recipe to make (I have made it twice in the first week). This recipe is a nice blueprint for future variations. I plan to experiment by changing the cheese type, substituting soy for worchester, or by changing the vegetables.

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rayfab

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 16, 2007

Made this for dinner tonight. I thought it was pretty good,not great. Theres something about the soy sauce in the casserole that was a lil odd. I think i would have preferred it to have more of an alfredo type of taste. My sis liked it and asked for the recipe.Next time i think i will add chicken slices in it and work with the sauce a lil. *TIP* After sauteing the mushrooms, let it sit in a strainer for a few mins..it releases alot of liquid.Also dont forget to squeeze the water out of you spinach.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 16, 2007

WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 30, 2007

This is delicious!! I am a Realtor In Miami Florida and I prepare this for my Broker open houses and it is always a HUGE hit. The other Realtors always ask me who my caterer is and I tell them I made it and I think they think I'm lying. Don't change a thing...trust this recipe and it will be a hit.

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dkelley

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Reviewed: Mar. 28, 2007

This was a nice change. A little too much spinach for me and I didn't even add the full amount. Thanks for submitting this one

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MEME

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2007

This recipe would've been better without the soy sauce. I guess if you really love soy sauce this recipe is great...but it kind of overpowered the meal, and made it hard to eat a lot of it. Overall I did enjoy it.

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H1987

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Reviewed: Mar. 11, 2007

A big hit with my family, thank you!

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kitty

Cooking Level: Intermediate

Living In: Medford, Massachusetts, USA

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Reviewed: Mar. 9, 2007

I was going to grill our portobellos and have them on rolls, but then I realized I forgot to buy the rolls. So, I was very pleased to find this recipe. We happened to have all the ingredients on hand but was a little short of the 1/4 cup of soy sauce. It turned out wonderful anyhow. A very earthy dish. Would definately make this one again.

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