Grilled Portobello Mushrooms

These are great as a meatless sandwich. We've melted cheese over them and serve them on a hamberger bun with lettuce and tomato. These are wonderful.

I tried this recipe on my picky husband and he actually liked it. My kids didn't care for it, though. I tried this marinade on steak and grilled it. I've never had such a wonderful steak, at home or in a restaurant!

Absolutely delicious! Do not turn - grill one side only! I wasn't sure if the mushrooms needed to be turned over, as it seemed all the goodies would just fall out, so I grilled a couple on both sides and they weren't nearly as good.

quick, easy, and ADDICTING! bet you can’t make them just once ... I made burgers with them ... Swiss cheese, horseradish sauce, tomatoes, red onion, lettuce.

The perfect thing to serve when you are entertaing both vegetarian and non-vegetarian guests. The grilled portobellos are wonderful served as a "steak" or sliced and served over pasta. They're even better served as a sandwich on french bread with sundried tomato pesto. Wow!

This was a big hit at our house. My husband said it tasted like grilled steak and asked for seconds. That's the highest rating you can get from him.

Good easy recipe for tasty grilled mushrooms. I grilled them and made sandwiches with mozzarella cheese, mayo and roasted red peppers on a toasted whole wheat roll. Used 3 tbsp balsamic vinegar and that was definately enough. Yum!

I can't wait to try this recipe again. I did something very wrong the first time I tried it, and the vinegar was extremely overpowering. Nobody could eat them. I think I added too much. Next time, I'm going to omit it altogether, I think. But, I've had mushrooms grilled like this, and I KNOW they are delicous. I just have to figure out what I did wrong.

I think this could be very good, but there is WAY too much balsamic vinegar flavor when following the recipe. The mushroom was very tender and all the other ingredients made gave it great flavor, but it was almost unedible with all the vinegar. I will probably make them again with 1/2 the amt of balsamic vinegar.

I made this last night- it was so good.

I totally changed up this recipe! I used Olive Oil instead of canola and cut the oil in half! I also cut the balsamic vinegar down to about 1 TBS per recommendation of others!. I added 1TBS of Soy Sauce, 2TSP of Ume Plum Vinegar (adds tang and saltiness)added 1/2 cup lemonade and a half tsp of Worcestershire sauce. I also took the stems from the mushrooms and chopped them up and added them to the Onions. I did not add any salt or pepper! I grilled these for around 15 minutes to make sure that the onions cooked through. These were absolutely amazing! We had them for my grandma's 90th birthday and everyone ignored the lamb and went straight to the portobellas. Not a bite left on anyone's plate!

OMG! I went totally rogue w/ this recipe - sorry. I used olive oil instead of canola and white balsamic vinegar and ended up marinating these for 3 days b/c I got sidetracked. I sauteed them over med-high heat and they are the best mushrooms I have ever tasted. I'll be using them in a frittata with feta and caramelized onions tonight.

Yummy! I was short on time. So I made the following adjustments. I poured some olive oil directly on each mushroom. Then I followed that with some balsamic vinegar poured directly on each one. Then I sprinkled garlic powder on top and added sea salt and black pepper. I let them sit for about 30 minutes before putting them on the grill. They were done in 8 minutes on the grill and were delicious. We ate them burger-style with a slice of provolone cheese melted on top, a slice of raw onion, and a slice of tomato. Perfect.

very quick and easy to fix.delicious and a big hit at my last family cookout.

Thank goodness I read the reviews because the full amount of balsamic would have killed this. Use half the amount called for at most.

There's really no need to marinate the mushrooms; just brush the mixture on the 'shrooms right before grilling. Served it with steamed basmati rice and sauteed spinach.

These were so good I made them twice in a weekend, for different parties! I did use olive oil instead of canola, and shallots instead of onions for a more delicate flavor. We grilled the mushrooms gills-side-up and heaped the marinaded shallots and garlic onto the gills. All of the flavors cooked together, and we went ahead and served them with the "topping" too. Fantastic.

These are perfect! We marinate them for about 4 hours (easy marinade to fix up and it takes about 5 minutes...if that) and then cook them on the grill. The first time I tasted these I thought I would fall onfo the floor in convulsive seizures of culinary delight (ok that is too dramatic but I am trying to convey...these are REALLY good!). I don't eat meat and had not had a "burger" (I do not like the frozen veggie burgers very much) in a long time. I ate these on hamburger buns with some habanero mustard (I like things hot) and my eyes rolled back in my head (ok..more drama I know LOL). Tonight just made them for the 2nd time and they were every bit as good as the first time we made them. Try these! You will not be sorry!!!

These are delicious and have become one of our favorite family recipes. It's so easy and very tasty. When it's too cold to grill I just put them in the oven and they are just as good!

I always use olive oil instead of canola. Dont forget to add some pepper. Excellent if marinated for at least 4 hours.

Delicious! You can use the marinade to soak regular mushrooms, too, then saute or grill it all together. yummmy!

These were very fast and easy to make. They tasted great too!!

Delicious! I also added 1tsp. of liquid honey just to give them an extra hint of sweetness.

So yummy! We make this about once a month and we still love it every time!

This was one of the most FANTASTIC things I've ever tasted!! I have always been wanting to try portabella mushrooms, and my boyfriend has asked me to fix them, I came across this recipe and it sounded delishious and I had to make it. Wanted something light and flavorfull, and WOW this was it. Only changed the oil amount (I used EVOO) to 1/3 to about 1/2 a cup considering the balsamic is so pungent. Other than that I did everything the same. Grilled it 5 min on each side and they came out wonderfully. I did poke a few holes in the bottom to allow them to drain so they werent all watery. THANKS AGAIN!

These are so-o-o-o- good. Very moist, Served with deer steaks injected with creole seasoning. Yum! Yum! Thanks, Joyce Boyer

this worked out really well. I placed the mushrooms in foil so that the balsamic could drip down and not make a mess and they were fantastic

We loved this combination of flavors for grilling portobello mushrooms! Extremely simple to make but tastes complex and 'upscale'. I served this with pasta topped with oil and asiago cheese and it was a great light dinner. The only change I made was to reduce the balsamic vinegar by half but that's personal preference, no reflection on the recipe. I also scooped out the gills, again just me. We will be eating this many, many times I'm sure. Thanks, BFOLLICK, for posting a great recipe!

This is very good!

I used olive oil instead of canola oil, and it was very tasty.

Very tasty mushrooms! I grilled them with extra virgin olive oil instead of canola, shallots in place of onion, and added a slice of muenster cheese for the last minute of grilling. So easy and yummy.

These are fantastically easy to make and even better to eat! I stick to the recipe and grill these to perfection. I have made them several times and they never disappoint! Sometimes if we have leftovers, we dice them up and put on top of pizza!

Instead of vegetable oil I use olive oil, I also add fresh rosemary. The flavors blend perfectly together

pretty good, but not 5 star due to a couple things - these really could have used some seasoning - salt, Italian seasoning, something. They were good but a bit bland. Also, watch your grill temp - I guess I made a mistake and misinterpreted the recipe's instruction for "hot" grill to mean "high" on my grill's burner dial and mine got a little too charred on the outside before they were cooked all the way thru. Next time I will turn it back to medium or medium low...Will try again with these modifications.

These were good, but balsamic vinegar is extremely powerful, and I would use much less than the recipe called for. Perhaps 1 tbs or omit it entirely. You can substitute vinegar for some onion powder and seasoned salt.

This was PERFECT! I had them as a sandwich topped with hummus, sprouts, roasted red peppers & provolone - OUTSTANDING!

This was an easy and tasty recipe! It ony took a few seconds to put the marinade together and then the mushrooms need to sit for a while. I would make these again in an instant!

This is a great mushroom recipe.s

I have made this twice, first i marinated it for an hour and a half and used a pan to cook it the flavors overpowered the mushroom flavor too much and it was soaked with the marinade. I then mad it according to the recipe but added a sprinkle of thyme, salt and peper, it was wonderful

These mushrooms were good, but not what I was hoping for. I probably won't make them again, but I'm glad I tried the recipe.

This was yummy. I couldn't believe I was eating mushrooms. I didn't have canola oil so I used grapeseed oil. Also, I fell asleep so they marinated about three hours. It didn't hurt it at all. Since this was the first time I grilled mushrooms, it would have helped if the recipe specified grilling them face up, face down, or half the time on each side (which is what I did).

Oh, wow! To quote my husband, "These are fantastic." Marinating for an hour or so really gets the flavor going on these. I mixed the ingredients as directed, but since I wasn't going to be grilling I sliced the caps to marinate, then sauteed them in a searing hot pan. To die for, and I can't wait to try this on the grill!

I followed this recipe exactly, and it was delicious! We ate them exactly as is. We'll definitely make again!

Absolutely delicious, I will make this often. Used red wine vinegar instead of balsamic, because that is what I had. I melted on some pepper jack cheese, yum.

Good, but too much balsamic vinegar. Maybe my mistake for marinating too long.

2nd time made. I tweaked the recipe quite a bit to my satisfaction (found marinade too overpowering the 1st time). I used about 6 tbs balsamic, 1/8 cup olive oil, 6 drops Worceshire sauce, 1 clove garlic, switched out the onions for 15 (chopped) pieces of chives, about 3 (chopped) stems of rosemary and 1 tsp raw sugar, plus salt & pepper. Perfection.

just made this recipe it was great! will definitely make it again. i added fresh herbs ( thyme,oregano and basil), salt and pepper and i used a littlte bit of olive oil.

I added goat cheese to this recipe and it was amazing!

Wow. I was really looking forward to this recipe but OH MY GOSH the vinegar was TOO much. I followed the recipe exactly and I don't know how anyone could even eat this. It was inedible. Sorry, but I have eaten much much better Portobello Mushrooms and I will steer clear of this recipe in the future.

Loved it! Put it on a kaiser roll with feta cheese and sundried tomato. simple.

The marinade for these mushrooms was outstanding. My dinner guests could not stop raving about the delicious mushrooms. The only change I made was I used olive oil instead of canola oil and I added some salt & pepper to the marinade. 10 minutes on the grill and they were ready for dinner. Great recipe, Bfollick!

So delicious!! I use olive oil instead of canola. A little salt and pepper and a sprinkle of hot pepper flakes....mmmmm.

I loved these just as the recipe states. I've made them twice and everyone has enjoyed them. This is an excellent side with bbq steak I think!

Really good but next time I will use a little less balsamic.

GREAT FOOD I RECOMEND THIS BIG TIME

Delicious! I love 'shrooms and these were uncommonly good!

Easy and wonderful. My husband could not stop raving and he is not an easy sell.

My girlfriend said hers turned out well, but I gave her the smaller of the two mushrooms, which coincidentally had a little break near the top and let the marinade drain off. Mine was a watery mess, because I didn't want to flip the mushroom and lose all the onions to the coals. Next time we make these, I'm going to pierce the bottom of the mushrooms to assure that the oil and vinegar drains off. We also added Swiss to the top of these 5 minutes in which melted over it beautifully, and served on sourdough bread. I'm going to play around with the recipe some more, but I'm definitely going to be adding these mushrooms to my repertoire.

Wow, these were just awesome! Hubby came home with a 4-pack of Portobellas from Costco, so I found this and made it in about 10 minutes, then left it to marinate for about 3 hours while we were out and about. I made it as listed (well, increased proportions a little because of the 4th 'shroom), except I used 1 tsp of bottled minced garlic instead of fresh. We ate ours on a bun with some avocado slices on top. So amazingly tasty! 5 stars alone for the taste, and another 5 for the ease of preparation! We will definitely be adding them to the rotation. Thanks for the recipe!

Great recipe and SO tasty. The first time I followed the recipe but felt like their wasn't enough vinegar. This time I only had 20 minutes to let it marinade, but that was more than enough. I didn't have any fresh garlic so I used garlic salt and dried basil. I also just used a frying pan and I came out great, it kept the flavor and the juices. Will be making this again and again.

I used this recipe last summer for caps and also slices --wonderful as a burger substitute--made it last night--and pan cooked with sliced onion since it was cold/rainy out--served on a whole wheat bun with a slice of swiss cheese--wonderful, wonderful!

The only flaw in this recipe is that it is so good I can't seem to share it.

I have been using this website for two years. I have never reviewed a recipe. These were OVER THE TOP!!!! I halved the recipe and used a whole clove of garlic. One of the best tasting things I have ever put in my mouth!!! OMG!! You have to try!!!

A tad too much on the vinegar for our taste. We will cut in half the next time so we can taste the mushroom. Jim in So Calif

Yum! I added approx. 3 tbsp of soy sauce and some fresh/dried african blue oregano to the marinade. 1-2 hour marinade in a ziplock, flip the bag about every half. George Forman grilled it 8 mins med-high. Perfect!

The taste was ok, but something was really missing. I went back to look at other reveiws for tips and couldn't help but notice most who loved, sereved as a sandwich or topped with chese and the extra ingredients (eg. pesto sauce and bread)must be needed to balance. I may try again.

Marinated mushrooms in a zip-lock bag, tasted great!

As many others have said, I cut the balsamic vinegar by half to 2 tbsp. I also left out the onion from the marinade and changed the oil to extra virgin olive oil. Once marinated, I sliced and grilled the mushrooms. Be careful not to burn them. Then I used a Vidalia onion sliced VERY thin with 2 tbsp. of minced garlic...sautéed in olive oil till they cooked down a bit. After grilling the mushrooms I placed them in with the onion and garlic sauté for about 5 min. on low heat. WOW, really good used in a sandwich or wrap or over a bison burger.

Good stuff! I love the way these big portabello caps mimic meat. I would agree with some of the other reviews that the recipe calls for a bit more balsamic vinegar than I think is needed, but then I was using a cheaper, more tart vinegar than is available. An aged, mellower version might be just right. Since, in addition to meat, mushroom caps mimic sponges, I wouldn't let them marinate much longer that an hour. Thanks, BFOLLICK!

Vinegar taste overpowering...

Délicieux! I adjusted the recipe to 4 servings and used olive instead of canola oil. I thought the suggested amount of garlic seemed like a bit too much, so I used two very large cloves instead. These shrooms are a great substitute for burgers. My vegetarian guests were so pleased. I'll definitely be making these again.

Used olive oil instead, and it turned out fantastic! Will make again.

This recipe was very good. Even my carnivore boyfriend liked it. I marinated the mushrooms for two hours instead of one. I didn't use any canola oil--instead I used about 2 tbsp of olive oil. Grilled half the batch (Foreman Grill) and broiled the other half and preferred the broiled version since it was easier and a lot less messy. Could be served by itself, over some cous-cous, or on a burger bun with melted swiss (as we did).

These were fantastic. I used olive oil and red wine vinegar as that is all I had on hand. Grilled over super hot coals for appx. 7 minutes. We enjoyed every bite!

This was very good, I only gave it four stars because I felt like it was missing something, like chopped up tomatoes and fresh mozzarella

Tried these using only canola oil and a splash of balsamic as a marinade, tossed in a dash of garlic powder, and soaked the mushrooms in it. Cooked on the grill on high, and encouraged the flare-ups that came from the copious amounts of oil that dripped on to the fire. When they were done, I sprinkled fresh grated parmesean cheese over the side with the gills, and served on onion rolls that I toasted on the grill. FANTASTIC.

I didn't care for this, but I am NOT a mushroom fan. I gave 4 stars because my husband and guests really liked them. I guess the soft texture threw me (I really wanted it to taste like a steak). I even had my husband throw them back on the grill to try and "firm" them up. The marinade was delicious and I would like to try on a real steak. Thank you.

This was my first attempt at grilling portobello mushrooms, and I thought they turned out very nicely. They were flavorful and juicy, we ate them on hamburger buns.

Everyone loved it

Wonderful flavor and texture. Who can't use a vegetarian meal once in a while. I uded olive oil instead of canola. We melted blue cheese in the well of the mushroom and topped with lettuce and tomato on a kaiser roll. Best "burger" I have ever had.

Wonderful!

This is a great recipe, which we prepare a few times each summer. If you wonder whether to flip them over on the grill -- don't! You'll lose a lot of the flavors and it's not necessary. I generally double or triple the minced garlic, use olive oil rather than canola and allow the caps to marinade for a few hours. It's great for both vegetarians as well as carnivores, as it is quite meaty and tastes a lot like steak.

This recipe has great potential. Here are the things I feel need consideration: how large are the mushrooms? Should the mushrooms be turned? Based on my experience, you must watch your mushrooms for donness and do not turn them. I substituted lemon juice but would have used white wine for vinegar (which I'm not supposed to consume) and I added thyme to the marinade. Ten minutes was much too long. They did not get mushy but too dark especially on the thin edges. I will do it again a little differently.

I wish I would have read more reviews. The overwhelming vinegar flavor made these inedible. I will try the same recipe but with a different type of juice to marinade other than the vinegar.

great dish for bbq time [;

I've made these for years and LOVE them! Even my meat-eating husband asks for them every summer.

For the first time having a portobello mushroom, I thought this was really good. I originally had it on a sandwich like a burger, but I didnt like that so I just had it with the lettuce and onion and it was good like that.

I marinated these for an hour but thought they were pretty bland. I might try it again and marinate it longer but as written they were nothing spectacular.

This was delicious! Even my boyfriend liked it, and he hates onions and garlic. I wouldn't call it a substitute for steak but it is yummy.

Love these! Since none of my kids really care for portabellos, i marinate a bunch and keep in the refrigerator for lunches when i am in a hurry (just fry one up in a pan). I like to melt mozzarella on top and eat on a whole wheat bun (or english muffin). I think i am going to try this on small portabello kabobs with sirloin!

As a new vegetarian, I am experimenting with lots of new recipes- this is definetly one of my favorites! I made this for dinner for myself on a whole grain sandwich round while the rest of the clan ate their burgers. This was incredible! I will make them again and again! I did not change the recipe one bit- it's perfect just as is!

I had to do these in the oven and want to try them again on the grill like they are called for. Will def make again

YUMMY! The texture took a second to get used to because it tastes so much like a steak burger... I ate it on whole wheat with pepper Jack cheese, lettuce & tomato...

Loved it! Added a bit more garlic and grilled them with Swiss cheese. Add tomato and voila! Perfect, easy meal.

I removed the gills and peeled the skin from my mushroom caps, then after marinading baked them for 20 minutes at 425. Topped with provolone cheese and served burger style with tomato and lettuce. Makes for a very tasty 'bello burger!

Delicious!!!! We tried this recipe last night and will definitely make it again. Made a few changes to this recipe after reading many reviews that the balsamic was too much so I added more canola oil than called for, added fresh thyme and oregano, then added feta cheese a few minutes before taking it off the grill. The flavors were a wonderful mix and just melted in your mouth.

The vinegar was a bit too much for us, but topped with provelone cheese, very good.

Not bad, however the amount of dressing for 3 portobello mushrooms was NOTHING to really do anything to season them before grilling. I've had grilled portobello mushrooms much better than this one. I'd add more ingredients, don't know exactly what, but the recipe can definitely be improved.

far too much balsamic