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Roasted Portobello Caps
Source: © EatingWell Magazine
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 Reviews:  8   Viewing: 1 - 8  
Rating: 2
by: Amy Reviewed: 05/23/2012
Recipe as written was dry and lacked oomph.
This recipe looked delicious. Followed as written except for adding a bit more Parmesan. I like the idea and will try this again with changes. A little broth, butter, mashed cooked carrot came to mind as a binder and taste good too. 2 cups for the concept.
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Rating: 5
by: Melissa Reviewed: 05/03/2012
Delicious, simple, changeable!!
This recipe is great! I found it to be easy and tasty. The ingredients are easy to come by. As others have stated, you can take the gills out or leave them- your preference. I did it both ways and both came out tasty. Ingredients can be substituted easily if necessary to suit your likeness. So I love making this for dinner, especially with steak.
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Rating: 5
by: Elizabeth, TX Reviewed: 05/01/2012
Roasted Portobello Caps
I agree with Barbara - remove the gills. I am not at all a fan of parm, so I substituted shredded mozzarella. It rocked.
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Rating: 4
by: Yvonne, NY Reviewed: 10/31/2011
I found the total time of 40 minutes was wrong. It took closer to 30 minutes to make so that is something to keep in mind when timing it with your other dishes. The mushrooms are delicious and easy to make. Lucky for me I am the only person in my house who eats mushrooms so more for me. Being the only person to eat mushrooms this recipe was easy halve.
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Rating: 5
by: Nina Reviewed: 10/25/2011
Very Tasty
Gréât récipé. I use d half thé récipé for 2 large portobellos wccould serve 4. Just added 3 cheese shreded to taste. Serve warm,
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Rating: 1
by: Sharon, WA Reviewed: 10/25/2011
Great Mushroom
This is delicious. I made five for dinner with steak for four guests and one extra..all four of us had to divide the last mushroom. Very easy, very good.
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Rating: 4
by: Barbara Reviewed: 10/21/2011
Remove the gills
This roasted portobello cap recipe is even better if you take the trouble to remove the gills from the caps before roasting, which is easily done with a teaspoon or a melon baller. Left on, the gills can sometimes break down to an unattractive inky mush when the caps are heated; also, if the gills are removed, there's more room for stuffing.
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Rating: 5
by: Connie, NY Reviewed: 05/06/2008
This recipe is amazing. I got a new grill as a retirement gift and grilled the mushrooms with NY Strips and thick slices of vadelia onions. We served it with a caesar salad and guess what.... the mushrooms stole the show.
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 Reviews:  8   Viewing: 1 - 8  
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