The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Photo by Liana
Reviewed: Nov. 24, 2009
I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 10, 2009
Marinated for about an hour in balsamic vinegarette, otherwise prepared as directed. Delicious. Even enjoyed by my husband, who is trying to learn to eat "fungi". Very pretty. The mushroom was a little tough, I wonder if that is because of the vinegar? Could not be fork-cut, had to use a knife. Other than that, great taste and presentation.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 11, 2009
I'd recommend cutting the marinate time by half or doing a balsamic reduction (simmering the balsamic down to a sweeter, thicker state. Balsamic and portobellos are two of my favorite things, so I was a little disheartened that this came out a tad too tangy and overpowered by the vinegar. Still very tasty and presentable.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 12, 2009
This recipe is so versatile in that you can switch up the ingredients to go in the "filling" to satisfy your desires! I was going for super healthy so I used one tomato, marinated artichoke hearts, roast red peppers, spring mix, and eggplant spread, all chopped and mixed. Then I used one tsp. parm cheese on each mushroom. I drizzled the mushrooms with white balsamic vinegar, S&P. Such a pretty presentation, and super healthy too. Great recipe, Elise!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 2, 2009
These were delish!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Photo by Christine M
Reviewed: Jun. 19, 2009
Oh my! These were oh-so-good! I had to use my mushroom caps quickly but had no time to go to the store so I made a couple alterations - no eggplant, so I used a mixture of chopped white mushrooms and summer squash (which actually made this very colorful!), fresh spinach, which I just barely wilted in the pan, and no fresh tomatoes on hand so I use canned diced tomatoes. Threw some oregano in there and also cut back on the mozzarella. Finally, I had no time to marinate so I just brushed the tops of the mushroom caps with the vinegar - added a little olive oil to it also. I look forward to making these with eggplant, or zucchini, or whatever combinations I can come up with. Very versatile recipe! Thanks, Elise!!!
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 22, 2009
Delicious, healthy, and easy! I used fresh chopped onion and garlic instead of the powders. I also cut out the mozzarella cheese to cut down on the fat content. The result was hearty and full of flavor!
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mbl
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 17, 2009
These were fabulous Elise!! Some members commented on the balsamic overpowering the mushrooms so instead, I marinated them in a bottled balsamic salad dressing and it was perfect. In addition to topping the dish off with parm, I also mixed some into the filling along with garlic and onion powders. Altho I love eggplant, I chose to use zucchini for this dish. The mushrooms were so darn pretty and I really wish I had remembered to have taken a picture!! My family so enjoyed this and they all thank you for sharing!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 20, 2008
The original chef made these for us tonight, and they were absolutely wonderful! I wouldn't change a thing. Delicious. Thanks, Elise!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 31, 2008
We added some spice (red pepper flakes), salt and pepper, and some garlic to give more flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 8, 2008
These mushrooms were way to vinegary! The topping was ok but my fiance couldn't even eat the mushroom the balsamic flavour was so strong. Would definitely not make again.
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Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 7, 2008
I liked this recipe but my DH said that it was too vinegar-y. He was right but it still had good flavors. I used large portobellos so I would only marinate these for half the time next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 25, 2008
These were fantastic! I left out the eggplant because I don't like it, and cooked them for 15 minutes like one reviewer suggested. They turned out great! This is definitely a dish that will be added to my regular rotation!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 28, 2008
I've never reviewed a recipe before, but I was so unimpressed and disappointed with this recipe. This is partly because I was expecting the flavors to mirror something like I had at a restaurant not long ago (the ingredients are similar), but instead it was very thin. I was hoping for something much more robust. It's a very good start, and the stuffing does make an excellent filling for omelets, but I'm hoping for a way to make the flavors of all the delicious vegetables pop and dance across the tongue. In this recipe as it stands, that is definitely not the case.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 24, 2008
Really, really excellent vegetarian dish. I didn't have eggplant so substituted regular mushrooms which worked just fine. One change I would make would to be to cook the whole dish maybe 15-18 minutes to make the portobello a little bit more tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 23, 2008
I loved these. I didn't have an eggplant, so I used the spinach,garlic,onion, artichoke heart, and added fresh chopped roma tomatoes. I also added a little red wine to the bottom of the baking dish. Excellent.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 12, 2008
This is a wonderful vegetarian recipe. To make it a bit more economical I use regular sliced mushrooms and just layer all the ingredients to make it into a casserole. I do use a little less Balsamic vinegar but otherwise follow the recipe as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 24, 2008
EXCELLENT!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 19, 2007
These were great! My 12 year old daughter does not eat meat anymore so I'm always looking for vegetarian dishes for her. I made these stuffed mushrooms and served them with a green salad and a loaf of crusty Italian bread. Even my husband who always wants meat with dinner enjoyed this. I made extra and took them for lunch the next day. I will definitely make these again. Thanks for the recipe.
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