Like many "pot" roast recipes, this one works very well in a crockpot. I threw in some red wine and garlic at the start and later added some quartered fresh baby bella mushrooms. I cooked it on low for 8 hours and the roast was falling apart when done, but remained moist, tender and delicious.

Reviewed On: Dec. 30, 2009

I have made this recipe twice and found it very tasty indeed, and a great way to use portobellos. It's great with many different cheeses. For large portobello caps, I found that more marinade is needed. I see some have worried that the balsamic vinegar will be too acid and overpowering. One way to avoid this is to buy reasonably good balsamic vinegar. It comes in many incarnations and a lot of the supermarket brands are pretty rough. Some that has been aged for twelve years or more can be very expensive, but there are a number of mellow ones that aren't too expensive. A definite keeper. I will make it often.

Reviewed On: Jul. 15, 2009