15 Reviews of Garlicky Portabella Mushrooms

From: Dreamer in Ontario

On Feb 26, 2008

I made sauteed this in olive and butter and added a splash of red wine. Delicious.

From: Charlotte J

On Jan 1, 2007

YUMMY!! My daughter just finished making this. We did add 1/4 cup of burgundy wine the last two minutes and reduced it. Then some salt and pepper to taste and we had a wonderful light tasty meal. Sharon thank you for posting this recipe I know DD and I will be making this one again.

From: *Parsley*

On Jan 29, 2008

Mushroom heaven! I used half olive oil and half butter. These were so garlicky and wonderful, I could eat these all by themselves! I love portabellas, so I'll make these again. Thanx!

From: Celeste (Fandomania.com)

On Jan 19, 2008

Skipped the parsley because I didn't have any, but otherwise made it as directed and it was yummy over thin spaghetti!

From: gruntlady

On Jan 30, 2007

EXCELLENT!!! so easy so VERY GOOD.... did EXACTLY as posted..would not change a thing.. I need to get more portabellos..this is a dish my 2 grown children would love..I ate this all myself..not all in 1 setting but for lunch and again for supper with a toasted cube steak sandwhich..I was so full I thought I might pop!!! thanks for the recipe it is a KEEPER.. and a DO OVER..

From: Debbie R.

On Nov 27, 2006

Delicious. We had it as a side dish, but I think it would be better as the Chef noted to serve over pasta or maybe a jacket potato as the EVOO is rich. Also, my garlic slices didn't really cook through as much as I would have liked. Next time, I will add them half-way through the cooking of the first side of the mushrooms. Thanks for some yummy mushrooms!

From: thestickyskunk

On May 21, 2008

oh man, awesome. i also added a splash of red wine. perfect.

From: Lainey6605

On Feb 12, 2007

This is delicious! This is a great dish for mushroom lovers. It is so easy and so tasty. I did not change a thing.

From: bluemoon downunder

On Sep 11, 2008

Mushroom lovers' heaven: wonderfully delicious and so quick to make. We enjoyed this as a nearly the end of the week dinner with rice. I made this pretty much to the recipe, but followed several reviewers' suggestions of sauteeing the mushrooms in a mix of butter and olive oil: the best of both worlds in terms of flavour! I finely minced the garlic, and I added some thyme and a little wine (merlot) in step two. Made for the Magic Mushrooms Tag Game — September 2008. Thanks Sharon for yet another wonderful recipe! I'll certainly be making this one again and again.

From: Chef #887905

On Feb 3, 2009

Great, fast, and easy!