Portobello Mushroom Caps and Veggies

My mushrooms were cooked perfectly. I would like more flavor, but this is a good starting point for the mushrooms and veggies. I served mine with rice inside of a tortilla with teriyaki sauce!

this was awesome! we halved the onion and doubled the peppers. we also added 5 cheese italian shredded cheese to the caps before adding veggies. turned out amazing, even my all meat hubby loved it!

I used a 1/4 cup of Merlot when cooking the mushrooms. Adding extra garlic when cooking the vegetables and used Red, Yellow Peppers along with an Anaheim Pepper with chopped white onion. Just a bit of sea salt and did not add soy sauce as many recommended. I made garlic butter and added parmesan cheese and sprinkled some italian seasoning and broiled them in the oven until golden brown. Then, motzarella cheese on the mushrooms, covered them with the vegetables, and added a bit of water in the pan to melt it all together as they steamed. Bing! Delicious!

Followed the recipe & took advice from other reviewers by adding a splash of both balsamic vinegar & white wine. I served it over brown rice to add a bit more protein. Will definitely make it again.

I made this for the first time and it was delicious. I did add low sodium teriyaki sauce and crushed red pepper. It was a hit and very filling. He loved it and wants me to cook again.

I grilled my mushrooms in a ceramic pan on an outdoor grill. I covered the pan with tinfoil to retain the moisture. I sautéed the onions and red peppers on the stove, caramelizing the onions before placing the veggies on a rosemary parmesan roll.

Delicious and easy to make. Loved them. Will make again.

This was shockingly good. I’m not sure what I was expecting but it wasn’t this. I added a bit of soy sauce and hot pepper seeds.

This recipe is just so delicious! We followed the recipe as written and would not change a thing! Thanks for posting!

Added balsamic vinegar, but to my taste it still tasted a little bland. Will make again but will try tweaking for more flavour. Had with some small potatoes

These are so good. We altered it a little bit and used zucchini instead of green pepper, and it was amazing. I would advise to use hardy buns, as the ones we used turned a little mushy.

Wonderful! Used a little balsamic vinegar. My new favorite! I also melted one slice of reduced fat smoked provolone. I made burgers for the guys and had this for myself. Yummy!

Both Veggie me and my Meat-Eater boyfriend loved these! Next time, I may try this with a slice of swiss or provolone cheese. A true winner!

I’ve never had Portobello Mushrooms before, but a friend convenience me to give this recipe a try. I was pleasantly surprised. They were firm and very tasty. I may never have a hamburger again. I took the advice of others and added balsamic vinegar to the oil before cooking. FABULOUS… thanks for sharing.

I switched out red bell pepper for the green, just because I prefer them. I also added crumbled goat cheese and served it on grilled focaccia. YUM!

These were the best!!!!Can’t wait until I make them again. I did add some white wine and a splash of soy per suggestions.

Very good. I’m a fan of portobello mushrooms. I still think they are best on the grill, however. Nonetheless, this dish was very good. I added a little green onion to the recipe. I served it with fried brown rice (with soy sauce).

We thought this turned out very well, I was worried that the juice in the mushroom would soak through the bread but had no problem at all. We went a different route and added an Asian twist and used soy sauce and a bit of dried ginger with white pepper and a bit of rooster sauce for heat. We will try it again with some other kind of twist maybe with the balsamic and olive oil next time.

We really wanted a light meal after all the “holiday eating” and these were perfect. They still filled us up, but did not feel so heavy. I followed what others said and added some white wine and balsamic vinegar (not too much) right before adding the mushrooms. I also added a bit of cayenne pepper to spice it up a bit. So good! We’ll probably do these in the summer on the grill, too. I served it with sauteed spinach and a side of confetti barley pilaf (from this site). Perfect!

I added some flavor to spice this up a bit! French bread toasted, topped with pepper, balsamic vinegar and parm cheese. Yummy !!

Delicious! I just added a little red bell pepper for color and left the veggies semi-crunchy, but those were just my preferences. This is wonderful just the way it is. So you know, I’m a meat-eater trying to become a vegetarian; this with some brown rice kept me satisfied and happy while the rest of my family were eating a roast!