Reviewed: Mar. 8, 2012

This was very tasty and a nice way to eat more veggies. I added feta cheese which add some extra flavor.

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Reviewer:

Stephanie BowerCraft

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Mushrooms soaked up too much of the vinegar and was way overpowering. I had to throw out the mushrooms and just eat the stuffing. That was an expensive dish to make and it went down the garbage disposal! Plus, it wasn't hot. Right out of the oven, the mushrooms were just room tempiture. Yes, I had the oven preheated to 350 degrees.

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Reviewer:

Katanna

Reviewed: Jan. 24, 2012

These were soooo tasty! I've been asked to add this to my "definitely make again" list :) I used zucchini instead of eggplant, and fresh spinach instead of frozen. I made 2 of them without the cheese, and they were still super tasty. I served these over angel hair pasta that had been seasoned lightly with salt, pepper, garlic powder, and onion powder, tossed in a little olive oil and dusted with parm. Yum!

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Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: Chandler, Arizona, USA

Reviewed: Jan. 22, 2012

So, my husband challenged me to make something with portabella mushroom & veg. That taste good & is healthy. I' ve never used this mushroom before. So, I found this recipe & gave it a go. Followed the recipe except I didn't have spinach so I used squash & I sprinkled parsley ontop. I added less vinegar & spiced the veg. I topped it on spagetti squash sautted with olive oil & garlic.Next time I'll try the spinach but, I think it would taste better if it's cooked on the broiler pan so the liquid drains off. I won the bet he liked it.

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Reviewer:

brooklynmom4

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Nov. 2, 2011

I had great expectations and made this as a side for dinner. The mushrooms should marinate much longer, because they were chewy in the middle and not completely done, and there was too much artichoke for our tastes. Thanks for the post; I'm sure it was our personal tastes; great idea.

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Reviewer:

Johanna

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Cooking Level: Expert

Reviewed: Sep. 15, 2011

This recipe is a keeper! I do make small changes. I prefer using fresh ingredients so I use chopped onion and garlic instead of powder. I also use fresh spinach which maintains better color and flavor when baked all together. I saute garlic, onion and spinach together before piling it into the mushroom cap. Also, I have switched out the eggplant for zucchinni when my garden is stocked full of them. Overall, very tasty!

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Reviewer:

Experimenter

Cooking Level: Intermediate

Living In: La Grange, Illinois, USA

Reviewed: Aug. 29, 2011

This wasy very disappointing, the balsamic vinegar completely overpowered the mushrooms and was too strong!

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Reviewer:

annehop

Reviewed: Jul. 17, 2011

Loved the recipe hatred the vinegar. I am a vinegar lover(to the point of drinking it straight)but it ruined this for me. next time I will substitue cooking wine or olive oil.

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Reviewer:

weeble

Cooking Level: Expert

Reviewed: Apr. 25, 2011

My Husband and I really liked this recipe; however, the rest of the family didn't. This dish is excellent if you are use to trying more nontraditional recipies.

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Reviewer:

SupperDad

Reviewed: Feb. 7, 2011

Awesome recipe, but I have to admit I tweaked it a bit! I read a the reviews and decided to tone down the vinegar. I sprinkled about 2 tbsp of vinegar and a pinch of garlic and onion powder into each cap and let it soak in while I prepared the remaining ingredients. I did bake them for about 25 min, as after 12 they were barely warm. I used fresh instead of frozen spinach but I am sure the result was the same. She is right, great way to get your veggies!

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