26 Reviews of Grilled Portabella Mushrooms

From: Pittsburgher

On Dec 8, 2004

Lovely accompaniement to a salad. Don't repeat my mistake - I used mushrooms of varying sizes and ended up with the smaller ones overdone, and larger ones still not fully done.

From: Cindy Lynn

On Mar 5, 2003

DH and I both love mushrooms, but had never experienced Portabellos or even heard of them for that matter. My first encounter of them was this recipe shortly after I came to 'Zaar and I wanted so badly to try them. Recently, the grocery store I shop at began carrying them. Then I had to ask Mirj how I could tell if they were 'good' produce. She very patiently described what they should look like and what to avoid. I watched until one day, I found 'Portabellos' that were 'obviously' very fresh and 'good'! I snagged onto them, came home and printed this recipe. Here it is, winter--much too cold to be outside grilling in Iowa--and I only have a George Foreman copycat grill to fall back on for inside during the winter. I posted more questions for Mirj, which she again did her best to answer. She thought I could probably do them in the 'copycat' grill, so I did. Fortunately for me, I had the grill open almost the entire time they were cooking as I was turning and basting them with the balsamic vinegar/olive oil/seasoning blend, as Mean Chef posted a message after we'd eaten them that the 'copycat' grill needed to be left open, otherwise the mushrooms would get soggy...whew...that was close... Well, after this experience DH and I certainly plan to have these again. We had them for a quick and light lunch, served on the side with hotdogs, of all things! The recipe says 6 servings, but I guess we're gluttons 'cause the two of us scarffed them all down! Thank you for answering all of my questions Mirj and for sharing another winning recipe!!!

From: Michael Abley

On Aug 16, 2004

Mike in Virginia Tasty and quick. I added a little more garlic and some red wine but delicious with the original recipe

From: Derf

On Aug 30, 2002

Oh Boy, Portobellos!! What a feast, who needs steak, these are wonderfull, we did just 4 , under the broiler and had them with a summer veggie salad. The classic combination of garlic, olive oil and balsamic vinegar, can't be beat! and of course the rosemary and thyme just top it off perfectly! Can hardly wait to have'em again, thanks for sharing Mirj!!

From: hollyfrolly

On Jan 14, 2008

These mushrooms were awesome on the grill! We used baby portabellas- and even without the salt and pepper (I forgot to add them to the marinade, until AFTER they were grilled!) they were still fantastic! Thanks for sharing this awesome and easy recipe!

From: V'nut-Beyond Redemption

On Jul 1, 2008

Very easy to do and absolutely delish! I made these (reduced portion to 2 mushrooms), together with your Oven-Dried Tomatoes and my Strawberry Cheese Open-face Sandwich (but used blueberry jam and shredded Chedder instead) . Cheese, tomatoes and mushrooms with garlic, herbs and vinegar. I'm in heaven now. Check out the photo!

From: Miraklegirl

On Jul 15, 2003

Just ate two of these babies for lunch! Left off the rosemary but otherwise made this recipe as written. I ate each shroom on a toasted onion bun half with mayo, a slice of vidalia onion and tomato. Heavenly! I will make this again. Todah Mirjam, for another winner.

From: Tebo

On May 7, 2003

These were fabulous!! They needed no extras at all. I made a bit more of the oil and vinegar mixture and soaked the buns with it and it just took this over the top. Excellent recipe. thanks Mirjam

From: Kate in Ontario

On Mar 1, 2003

I love portabellos and this was heavenly . I grilled them with steak and baby potatoes and the results were mouth watering. This deserves 10 stars.

From: Bergy

On Dec 16, 2002

We often have a stuffed Portobello with Sunday Brunch and this one is a winner Don't change a thing it is great as is Thanks Mirj