Reviewer:

Reviewed: Oct. 21, 2011

Really great, tasty vegetarian recipe (if you're the type to eat eggs and cheese, at least.). The mushrooms do need to be sliced, but other than that they were very nice. Very flavorful and better than I expected. Oh, and with freshly made pita bread...ahh, simply delicious!

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Reviewer:

juarezalex

Cooking Level: Expert

Home Town: Meridian, Idaho, USA

Living In: Wethersfield, Connecticut, USA

Reviewed: Sep. 23, 2011

Delicious but hard to eat.

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Reviewer:

ChefMina

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Cooking Level: Intermediate

Home Town: Whitestone, New York, USA

Living In: Bethpage, New York, USA

Reviewed: Jul. 12, 2011

I followed the recipe exactly except that I threw in a little olive oil when seasoning the onions and mushrooms before broiling them. I also found that the onions were starting to burn a little after the first 4 minutes so when I flipped the mushrooms I placed the caps on top of a serving mound of the mushrooms to protect them for the remainding 4 minutes. The mushrooms came out super juicy and infused with flavor from steaming the onions at the end.

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Reviewer:

Taimay

Reviewed: Jun. 19, 2011

These are great! You definitely need to cut the portobello into strips. I also cut the pitas into 'pockets' and cut the tomato, onion and lettuce pieces smaller to make this eatable on the second attempt. Even then it was difficult.

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2 users found this review helpful

Reviewer:

Adeshell

Reviewed: May 14, 2011

This was delicious! I sauteed with shallots instead of red onion and used sliced portabellas.

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4 users found this review helpful

Reviewer:

Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Oct. 11, 2010

These were delicious! A little difficult to eat, but man, they were worth it!

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5 users found this review helpful

Reviewer:

kellyincali

Reviewed: Jul. 23, 2010

I made these for dinner tonight and they were very good and easy to make! I made 3 small changes. First, my husband bought portobello slices instead of the caps so I used those. Second, instead of grilling them I fryed them in a frying pan with non stick spray. And third, I added ripe avacado slices to the sandwich. This is something I will make again! The best part, no leftovers!!

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10 users found this review helpful