9 Reviews of South Beach Portabella Florentine

From: Spencer #2

On Feb 9, 2009

Excellent! It even looked pretty when I served it. My grocery store didn't carry Portabello caps but large button mushroom caps also worked well.

From: White House Recipes

On Jan 1, 2006

Thanks Pixie! This is a great addition to my low-carb cookbook. Since I have been following a doctor's diet, my "phase 1" is just protein and vegetables...I did sneak a little grated parmesan cheese on top instead of the mozzerella. This made a great side dish!!

From: Kaarin

On May 6, 2005

Love the lemony spinach filling! I had 3 mushrooms, so should've halved the filling, and baked for 30 minutes. Topped with goat cheese. Definitely will make again! Thanks!

From: Sharon123

On Mar 10, 2005

This turned out delicious! I did cook it for about 45 minutes, and I halved the recipe. Thank you for a dinner I will definately make again! I served this with roasted grape tomatoes.

From: The Mad Slovak

On Mar 17, 2006

I made this recipe along with Nurse Di's Vegetarian Chilli. What a great combo this was for dinner! Using fresh spinach involves a little more work in prep time, but it is well worth it. So much better than frozen! Bravo Pixie!

From: SJM

On Apr 14, 2006

This was great! I passed this one on to a couple of friends who also gave it 2 thumbs up. I only made 2 portobellos, and the olive oil mixture as stated in the recipe seemed just right for 2 shrooms. I would probably double it if I made 4 of them. Thanks!

From: little_wing

On Oct 1, 2009

Very very good, even if you aren't on the South Beach diet. I didn't have enough spinach so I added a bit of diced celery and some diced canadian bacon. Very tasty and meaty. Thanks for sharing!

From: Impera_Magna

On Jul 6, 2006

Very tasty side dish and certainly spectacular looking on the plate. I followed the recipe but needed twice the amount the stuff to brush over the mushrooms and then need to make some more in which to saute the mushroom pieces and garlic. Not a big deal tho; went very smoothly. DD and I are on Phase 2 of SB and next time I think I'll add some cheese to the spinach filling and maybe some chopped onion sauted w/ the mushrooms and garlic. Just a personal preference... I love onions! Thanks for a great recipe. I'll definitely be making this again!

From: Bippie

On Apr 17, 2006

I've made these with mini portobello mushrooms and it makes a great appetizer for a party.