Reviewed: Jan. 10, 2003

Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.

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64 users found this review helpful

Reviewer:

JALBRIGHT71

Reviewed: Jun. 15, 2003

This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner!

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83 users found this review helpful

Reviewer:

PATTON0626

Reviewed: Jan. 12, 2004

excellent, I added a little white cooking wine as well and it came out great!!

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7 users found this review helpful

Reviewer:

CINDYH1

Reviewed: Aug. 12, 2004

Really good, light, easy vegetarian recipe. Just a suggestion: don't cook the vegetables for too long before adding the mushrooms, they taste better if they're a little crunchy :) The dish is a little bland though - might try adding a few spices next time.

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3 users found this review helpful

Reviewer:

val123

Reviewed: Dec. 26, 2004

absolutely great dish!!!!!!!!!!!! I will make it again and again. so easy too. thank you for sharing.

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4 users found this review helpful

Reviewer:

WEIGHTGONE

Reviewed: Jun. 19, 2005

This was one of the best recipes I have tried so far! The flavor was incredible, very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking, and dashed a bit of hot pepper sauce as well as a bit of cayenne and red pepper flakes near the end of cooking as well. It had a slight bite, but overall great flavor....loved those portobellos!!! Try this recipe!

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11 users found this review helpful

Reviewer:

LIAMSMAMA

Reviewed: Feb. 20, 2006

very good - I also diced up a zucchini & tossed it in with the onion & a red pepper

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3 users found this review helpful

Reviewer:

KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 7, 2007

I did not change anything from the original recipe. Simple, quick and delicious.

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7 users found this review helpful

Reviewer:

Marj

Cooking Level: Intermediate

Reviewed: Jun. 9, 2008

I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas, or add it to my scrambled egg beaters. Makes for a very lo-cal, and satisfying meal. YUM-O!

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18 users found this review helpful