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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Reviewer:

jho2003

Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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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Reviewer:

Carlee

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Feb. 12, 2009

The flavor was good but the texture was poor. Ours turned out very wet and soggy.

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Reviewer:

GailandDan

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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Reviewer:

JADE1977

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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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

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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Reviewer:

Ana

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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