Reviewed: May 24, 2008

Excellent and incredibly easy to make! I've always had them by themselves and they're delicious!

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Meghan

Cooking Level: Intermediate

Home Town: Bedford, New Hampshire, USA

Living In: Concord, New Hampshire, USA

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Reviewed: May 20, 2008

These were okay. The soy sauce was fine but not outstanding. The "Portobello Mushroom Burgers" recipe on this site is better.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 30, 2008

Fabulous recipe. Followed it exactly and wouldn't change a thing. Thanks!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 19, 2008

This is my FAVORITE!!! So fast and simple to prepare and SOOOO yummy! I roast the mushrooms in my toaster oven, and then add hamburger buns near the end to toast. That's all you need for a fast and easy lunch!

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sara

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Reviewed: Apr. 5, 2008

It has been a while since I LOVED a recipe so much that I would make it every week. Well, this is it! I cooked the portobella in my toaster oven on a foil lined pan (easy clean-up) and lightly sprayed the foil with pam. I also added a little garlic but it would be great without. The mushroom was so juicy when I pulled it out of the oven, I'm not sure how it would hold up in a sandwich but I could see myself serving it over rice or pasta. I also think any strong cheese such as feta would work well. I used reduced sodium soy sauce and I think regular soy sauce combined with a salty, strong cheese would result in a dish that's too salty. (You must love blue cheese and mushrooms to like this recipe.) Again, I LOVED the recipe! Thanks for sharing!!!!!!

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Apr. 2, 2008

Easy, great appetizer. I now make with whatever cheese I have in the house. A real winner with guests.

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Mar. 27, 2008

Phenomenal! And so easy to make. YUMMY!

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Jackie

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

Pretty good recipe. We may try it with Worcestershire or Teriyaki instead of Soy sauce next time. Added some roasted peppers and garlic powder.

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Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Mar. 15, 2008

I LOVE this recipe!! I've already made it 3 times for my boyfriend and I and it's been perfect and delicious every time!

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Jill

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Reviewed: Mar. 5, 2008

I'm rating this recipe a neutral three, because I don't feel I can give a fair assessment. I just want to note one thing, though: if you are going to try this recipe you should make sure you like blue cheese first! I tried this out because it really sounded good to me, but when it came down to eating it, neither my boyfriend nor I liked it at all. The combination of the mushroom and the blue cheese flavors was just too overpowering (the earthy, fungus flavor). I thought I would like it because I like blue cheese dressing and, you know, the dip for hot wings, but this was a waaaaay different flavor than those. I'm not sure if it was the cheese I bought or what (used Boar's Head) but I will not be trying this again.

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Bon-bon

Cooking Level: Beginning

Home Town: Corpus Christi, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 4, 2008

These were OK, but the juice from the mushrooms (I used small portabellos), combined with the soy, made quite a mess on my baking sheets. I used paper towels to soak up the liquid before putting the cheese on. They tasted all right, but not worth the mess.

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Lee G.

Cooking Level: Intermediate

Home Town: Albany, California, USA

Living In: Alameda, California, USA

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Reviewed: Feb. 25, 2008

YUMMY!!

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Brandy

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 24, 2008

This was excellent! Made exactly as listed, quick and easy. It kind of just melts in your mouth, my husband and I really enjoyed it, thanks!

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Marissa

Cooking Level: Beginning

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Reviewed: Feb. 15, 2008

We loved this recipe. I did add more low salt soy sauce and blue cheese than recipe listed. I believe it us up to the individual on measurements.

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Cecyl Herguth

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Reviewed: Feb. 12, 2008

Really good! Just don't over do the soy sauce (my bad).

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shellcoates

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Reviewed: Feb. 10, 2008

I found these to be much to salty for my taste. I will probably try again with reduced-sodium soy sauce or even with just a few drops of Worcestershire. Easy to make, though, and a good accompaniment to a nice grilled steak.

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DalayceN

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

These were a Super Bowl party hit! Because we are watching our carbs, we didn't use the buns and used the smaller mushrooms.I took one of the reviewers advice and used red peppers, which was great. We've had them three times already!

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The cook that's getting better

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Reviewed: Feb. 6, 2008

Very good. I added sliced avocado to off set the blue cheese and I would recommend low sodium soy sauce.

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Melissa

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Feb. 4, 2008

Really liked this. Went a little to heavy on the blue cheese I think. It just needs a sprinkling to get the right hint of flavor. All in all will definately make this again. Even my two year old loved it!

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Jenny

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

SOOOOOO GOOD!! Made these for dinner last night (used 4 mushrooms that were small-medium sized) and sprinkled with pepper and a bit of granulated garlic before drizzling with low sodium soy. Baked as called for and topped with light feta at the end and put back in for 10 mins or so (didn't have blue cheese and hubby doesn't really like it anyway). Fabulous, easy and DELISH!

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