Reviewed: Sep. 7, 2009

This is now my favourite appetizer of all time. I've made this a few times for company and all have given raved reviews. Thank you Dianne!

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Kicius

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Reviewed: Aug. 10, 2009

I thoroughly enjoyed this recipe, although my wife found so much blue cheese a bit too rich for her tastes. Only changes I made were to add some chopped garlic and then to drizzle some melted butter on top. Yum!

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Jason

Cooking Level: Intermediate

Home Town: Snow Hill, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 23, 2009

Took these to a birthday dinner. Everyone raved about them!

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jul. 8, 2009

So easy, delicious, "comfort food". I try to eat vegetarian, but my boyfriend is a big meat eater, and he found this filling and "meaty". I served it with a side of cous cous, and it seemed to be the perfect mixture. You can even put some soy sauce on the cous cous to tie it in together. GREAT DISH!

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actresscj

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Reviewed: Jun. 25, 2009

I thought this was really good. I think i put too much soy sauce because the mushrooms were really liquidy. My falt though. Otherwise the mushrooms were so tender and moist, and the flavors went so well together! totally will make again

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Reesiepes

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Reviewed: Mar. 25, 2009

This is a very nice recipe as is, but the second time I made it I like it even more by using a couple splashes of worshestire sauce instead of soy sauce...it really pairs with the "meaty" taste of this dish. I also spread on some garlic salt over the top of the mushroom before adding the cheese. Next time I will follow a few other reviews and add some sauteed red bell pepper on top. You MUST like blue cheese for this recipe....please don't rate recipes low if a food listed in the NAME of the recipe is one you don't like!!!

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SacramentoSaucy

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Reviewed: Mar. 20, 2009

Really good, the only thing that I added was worchester sauce and I used feta cheese instead of blue cheese. Over all great recipe I will be making this again!!:-)

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Desiree Regina Johnson

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Reviewed: Mar. 11, 2009

Loved it!

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BKBARONS

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Reviewed: Mar. 3, 2009

I expected a lot more from this recipe based on the rave reviews it has received. I was quite disappointed. I like blue cheese and I love portobello mushrooms, but this was not the recipe for me. Perhaps it was the soy sauce, but I followed the recipe exactly as it is written, and my husband and I could not even finish our plates. I love the concept of roasted portobello with cheese on top, so I think I will try this with olive oil as someone else suggested, along with some sauteed garlic and onion and a milder cheese that melts better. The blue cheese overpowered the flavor of the mushroom.

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marilj

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Reviewed: Feb. 21, 2009

Served this with venison roast and sphagetti squash - really wonderful.

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 19, 2009

These shrink A LOT in the oven so it's best to use GINORMOUS caps. I grease the cookie sheet, add garlic and a little balsalmic. Don't knock the soy sauce. My white bread BF thought adding soy sauce to everything was weird and gross, but now he has seen the light. I end up baking these about 6 minutes. I like to serve these with "Pork chops with blue cheese gravy" and sauteed onions. I also add a little soy sauce to the blue cheese gravy--Try it, it's good...

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sailshonan

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

I liked it very much even the after taste of soy sauce and blue cheese was pretty strong. I could taste it all day long (we had it for lunch).

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Nadja Hurtado

Cooking Level: Beginning

Living In: Sugar Land, Texas, USA

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Reviewed: Nov. 2, 2008

I really enjoyed these burgers. The best part is how easy they are to make!

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BJD1979

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

Easy and delicious! I followed the recipe as is. It does make a mess on the baking sheet, but lining it with foil makes the clean up easy.

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UM2002GIRL

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Reviewed: Aug. 18, 2008

This was really good. I used this recipe, added minced garlic and a bun and made it for my family this past weekend with baked steak fries, they loved it! The only thing I noticed was the salt, you may want to leave out the extra salt and just add pepper since the blue cheese and Soy sauce is alredy pretty salty. Weight Watchers friendly meal - 4 pnts (depending on the bun)

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MIZCOOK

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Reviewed: Aug. 4, 2008

If I could give this more stars, I would. Went over well with both vegetarian and meat lovers. Small changes, added olive oil and balsamic vinegar to soy sauce before roasting in oven and then added toasted pine nuts with the blue cheese as someone else had suggested. I cannot imagine this without the pine nuts. Served with 2 other allrecipe favorite: roasted potatoes w/basil tom & garlic, and broccoli slaw.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Jul. 7, 2008

I thought this was good but my mushrooms seemed to shrivel a bit. I don't know if they are supposed to do that, but I would have liked them to be jucier. I also expected the cheese to melt...but that was my dumb mistake.

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tammysalterego

Cooking Level: Intermediate

Home Town: Lancaster, California, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 23, 2008

These were so incredibly easy to make, and so very good. I used baby portabella, and made a whole pan full. Will definately be making these again, and again, and again

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Jun. 18, 2008

i think this would have been better if the portobellos were put on the grill. No flavor except for the blue cheese. Try adding some worchestershire sauce. Did not care for this recipe at all.

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