Portobello Mushroom Caps and Veggies

Wonderful! Used a little balsamic vinegar. My new favorite! I also melted one slice of reduced fat smoked provolone. I made burgers for the guys and had this for myself. Yummy!

I made this like a stir-fry with frozen vegeatables and served it over rice. It was flavorful healthy and filling although I would consider it a "light" supper.

I really enjoyed this recipe. I make this and put it in tortilla warps and make veggie quesadillas or add it to my scrambled egg beaters. Makes for a very lo-cal and satisfying meal. YUM-O!

This is a good base recipe. I think you need to add a little more flavor for the mushrooms to soak up. I used soy sauce or teriyaki sauce both are great.

Recipe good but needs some punch. The next time I'd use a marinade for the mushrooms and broil them then add them to the veggie mixture. Also this time I used feta cheese instead of the parmesan - added more flavour.

This was one of the best recipes I have tried so far! The flavor was incredible very filling but healthy. I did make a few adjustments....I added the soy sauce while cooking and dashed a bit of hot pepper sauce as well as a bit of cayenne and red pepper flakes near the end of - Read more ...

excellent I added a little white cooking wine as well and it came out great!!

This is a great new way for me to cook portabello mushrooms. I served each mushroom over a small bed of spinach and sprinkled each with balsamic vinegar and parmesean cheese and served with a side of warm lentil stew. An awesome vegetarian dinner!

Very good! Cooked this recipe twice already. If you like basalmic vinegar try adding it in with the olive oil along with a little white wine. It compliments this recipe.