Comments on: Glorious Stuffed Portobello Mushrooms

By: nadiaj

nadiaj — Wed, 16 Feb 2011 19:59:55 +0000

This looks unreal. I am vegetarian but still love the idea, I am just going to replace the meat with a soy sausage! Cant wait to try this.

By: Mandi Sampeer

Mandi Sampeer — Sat, 12 Feb 2011 16:18:33 +0000

Making these for dinner tomorrow…. thinking I will grill up some steak in place of sausauge though and serve with a big salad! Mmmm, can’t wait!

By: Alicia K

Alicia K — Fri, 11 Feb 2011 17:24:54 +0000

Made these for dinner and they were excellent! Definitely enough stuffing for three caps.

By: rita

rita — Thu, 10 Feb 2011 16:40:10 +0000

that looks so good! soon as i see a portabello at the market, i’ll be sure to get some and try this recipe.

By: Raine

Raine — Wed, 09 Feb 2011 22:08:23 +0000

Making these tonight! Super excited, but definitely going to heed the other ladies’ temp/time warnings! Thanks to those who have already tried and given feedback.

By: Laurel

Laurel — Mon, 07 Feb 2011 18:59:15 +0000

I made these for the Superbowl, too. I think that the 450 degrees is a typo. I checked them after 15 minutes and they were a pretty dark and crispy on the top. Maybe it should have been 350?

By: Susan Heath

Susan Heath — Mon, 07 Feb 2011 18:17:58 +0000

Cooked these for our Superbowl dinner and it was delicious!! I didn’t have celery but added some mushroom, just bc I love mushrooms that much:)

By: Natalie K O

Natalie K O — Mon, 07 Feb 2011 14:24:33 +0000

These looked so good I had to try them…They would have been so delicious, but I burned them. I think 450 degrees for 30 minutes was too long. I went back and saw the note that you baked them only for 20 and it was enough. Note to self: Read everything thoroughly before you start, and check midway of the cooking time!! LOL! But I will make them again, I had so much stuffing left over!!

By: Julie on the Palouse

Julie on the Palouse — Mon, 07 Feb 2011 01:13:30 +0000

while these are no doubt delicious, recipes like this leave mushrooms doing little more than acting as the container for tasty ingredients. i find portabellas have a wonderful subtle flavor themselves that so often is hidden in recipes with highly taste saturated ingredients.

By: momofmany2251

momofmany2251 — Sun, 06 Feb 2011 15:20:12 +0000

Very excited to try these! We live in a very small town that does not carry portobello mushrooms but I will see if I can sweet talk my husband into picking some up while he’s in town.