The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 27, 2008
the gorgonzola cheese really makes this dish. sauteed some onions in olive oil and garlic to add. quick easy dish.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2008
The vegetarian and the carnivores enjoyed, but not overwhelmingly impressive
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2008
This was really great. I used homemade sauce and I used half of the gorgonzola cheese than it called for but, it was still excellent. I actually made it for Christmas and everybody really liked it! I served meatballs on the side for those who like meat with their pasta.
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g.

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA
Living In: Livonia, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 9, 2007
This was very good and easy to make! My whole family loved it. I used about 1/2 the amount of gargonzola cheese but a little more probably would have been better.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2007
My roomate and I loved loved loved this dish!! I substitued alfredo for the red sauce and decided against the gorgonzolla after reading some reviews. I will definitely be making this dish again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2007
I made this for my family, who are big fans of pasta. However, I cut the mozzarella in half, and probably should've cut the Gorgonzola also. Every couple of bites had a bleu cheesey taste, which adults might not mind, but kids probably would. Otherwise yummy, and I will make it again, with my alterations.
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 27, 2007
yummy! i used about a cup less mozz and the same ammount of gorg, and it turned out great!
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Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 29, 2007
This was a great recipe! We substituted mozarella cheese and it was delicious! Everyone in my family loved it from our vegetarian to a hard core meat eater! Will have this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 20, 2007
i thought it was ok and needed more pizaz!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 12, 2007
A great dish! I added some sauteed yellow squash and zucchini for added vegetables and used whole-grain penne. I only put in half the amount of gorgonzola because another poster said it overpowered the dish, and it tastes great. Instead of putting a layer of sauce w/mushrooms first, I just mixed up the sauce, mushrooms and noodles altogether and started layering. One less step. Next time I'll use more mushrooms and a little bit more gorgonzola. I'll be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 29, 2007
I thought this was a pretty decent meatless dish. However I also thought there were not enough veggies. I added a green pepper, half a white onion, some frozen spinach (thawed and drained) and used garden veggie tomato sauce. It came out very well and I believe it's a pretty healthy dish. The mushrooms provided a meaty texture and went well with the other veggies I added. Good recipe but I'd suggest variations with other veggies for true veggie lovers!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 16, 2007
very very yummy dish.. one suggestion is to use only half the suggested portion for mushrooms and instead to add one zuchinni and one red bell pepper when heating the mushrooms up in the olive oil. I also added an extra clove of garlic and a little garlic salt to the recipe as well when I was heating the veggies up. Heats up well as leftovers- very easy recipe and delicious as well :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 2, 2007
Loved this recipe. Added fresh baby spinach to the mushroom mixture, used whole wheat pasta, and part-skim mozzarella, and it was a big hit!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 15, 2007
Very average.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2006
This was good and easy to make, I made with parmesan cheese and it still tasted great.
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Home Town: Austin, Texas, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 28, 2005
Loved this one....easy for the cooking-challenged!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 1, 2005
I made this dish for a dinner party and it was a big hit. Best of all, it was easy to make, but the mushrooms and gorgonzola "gourmeted" it up. I used a little less gorgonzola as recommended by others and it didn't overpower the other flavors. Another tip: let it sit for about 20 minutes after it's assembled and before you bake it to let the flavors really come out.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 11, 2005
This is one of the best baked pasta dishes I've ever made. The one complaint I'd have about it is that the gargonzola over-powers a lot of the other flavors. Next time I make it, I'll cut down on the gargonzola a little bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2004
I took a chance and made this my first time for my cousin who was visiting from out of town...and it was fantastic! I asked her what she would rate it and she gave it five stars too. I used low carb penne pasta (she is on a low carb diet)and a jar of garden vegetable spagetti sauce (I am a vegetarian). I substituted fresh roma tomatoes for the portabello mushrooms as suggested by one of the other reviews I read. Next time I will add mushrooms of some variety. This recipe will easily feed 6-8 people.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 22, 2004
I just served it to a group of friends and they loved it. I used fresh basil and the wonderful smell when it hit the pan got everyones' attention. The gorgonzola and portobello really work well together and make it very "gourmet."
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Cooking Level: Intermediate

Home Town: Spring, Texas, USA
Living In: Brooklyn, New York, USA

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