The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 27, 2009
Wow does oil smoke! Make sure to have the windows open for this recipe. Really good, first time doing a portabello "burger" and it was "meaty". May increase the capers next time, wasn't a big flavour hit I was hoping for. Topped with Provolone too (can't go wrong with cheese). A definite make again recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 26, 2009
Simple. Good. But nothing spectacular.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 15, 2009
YUM These are delicious. The marinade is perfect! I did make a few changes: cibatta roll/ white sharp cheddar melted on the shrooms/ grilled purple onion/ dijon mustard
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 6, 2009
The Best veggie burger I've ever eaten or made. They have one that I had at our local restaurant a few days ago and it tasted identical. I wonder if they stole the recipe.. lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 13, 2009
Super Fast and Delish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 3, 2009
HUGE hit with my husband ... and we just finished grilling them for the neighbors who "just couldn't tell you how good it is" between bites. No cravings for real steak after this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 30, 2009
Really amazing---I've been wanting to eat portabello mushrooms but didn't know how to cook them. I spread goat cheese on a kaiser roll like the previous post---really good! Was out of thyme and used basil instead---still tasted like a restaurant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 21, 2009
I made a modified recipe for my friends birthday last night and everyone loved them. Instead of the capers and mayo (which probably was delicious), I made a Mayo, garlic and lime juice spread. It's like an aioli without the horseradish. I layered one side of the buns with goat cheese, the other with the spread. Put the portobello on top of the goat cheese, some baked sliced beets on top, baby leaf spinach and put the other bun on top. yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 1, 2009
I grilled the mushrooms and they turned out great. As others have commented, they were very juicy... which is good, except the bottom of the bun turned quite soggy. Next time, I will try to press or drain out some of the excess moisture.
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 24, 2009
I have made these multiple times, and love them everytime! I kept the recipipe the same except for the bread (I like whole grain rolls) and I double the mayo sauce. These are fabulous! I agree with another reviewer on one thing. Be careful with your stove, mine too caught on fire. I laughed when I read their review warning about this, and it happened to me. Please stay in the area when you make these just in case!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 22, 2009
Great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2009
Very good. I added some feta cheese on top as well. The toasted bun with the mayo (I used low fat and still tasted great) was a nice touch but did get a little soggy halfway through.
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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 4, 2009
these were pretty darn good...I ran into the "wet" problem too, but the taste was great. I think that can be remedied by grilling instead of broiling. I'll do that next time. I broiled marinated onion rings too and put them on top with the tomato and lettuce, plus the caper mayo and a hearty whole wheat bun...good stuff!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 17, 2009
Very good! I marinated them in the frig for about an hour. I added onions cut into rings and marinated them as well. I put the onions in the oven sooner because they take longer. I also added a little bit of rosemary. My only complaint is they are quite greasy. Excellent flavor. I will make again with less oil. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 9, 2009
YUMMY, this deserves over 5 stars in my opinion! It is a simple recipe, but sooo delicious! I followed the recipe except I ommitted the capers out of personal preference and the lettuce because I didn't have any. I topped the caps with swiss cheese and roasted red peppers (jarred) in addition to the tomato and mayo, magnificent! I served them with baked sweet potato fries for a healthy version of a burger and fry meal. The other reviewers are right in that it takes a hearty bun to hold this juicy "burger"! I will be making these again and again!
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 12, 2009
The flavor was good but the texture was poor. Ours turned out very wet and soggy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 10, 2009
This was great. Next time will add some onion and use basil mayo instead of capers, but it was really good as it was.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 18, 2009
I was expecting a 3-4 star recipe review based upon previous reviews BUT, if you take the mushroom and pour the pepper, thyme, balamic vinegar, oil, etc. on the gills and marinate overnight, you will definitely have a 5 star recipe that doesn't need a bun or mayo to make it better.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 11, 2009
Delicious and really easy!! I just prepared the portabellos in my toaster's broiler. I used 2/3 the amount of oil suggested (2 tbsp instead of 3 tbsp for 2 caps) and the mushrooms came out just fine. I liked the mayo + capers combo.
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Ana

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 8, 2009
Haven't tried this yet but it sounds great. I think the following remoulade sauce would be awesome with it! I'm gonna try mine with the remoulade instead of the mayo/capers combo. I've had this remoulade on Salmon croquettes before and it's great!!!!!!! Remoulade Dressing: 1/3 cup plain yogurt 1 tsp capers 1 1/2 tbsp mayo 2 tsp parsley 2 tsp green onions 2 tsp Dijon mustard 1/4 tarragon 1/8 pepper Dash hot sauce
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