Grilled Portabella Mushrooms

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!!

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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!!!

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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.

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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

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Wow, these were great! I made them with fresh herbs, and cooked them under the broiler. I served them on sandwiches with fresh bread, pesto (#49909), baby romaine lettuce, and sliced tomato. Simply fantastic - everyone raved about them. Thanks for the great recipe!

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Simple, and very good. I used a very high quaity basalmic vinegarette which lent a sweet-ish flavor to the mushroom and I minced my garlic instead. The only sure thing I would add is to marinate the mushroom for about 10 to 20 minutes.

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I had always heard about Portobellos, but being the only 'shroomie' in the family, couldn't justify the cost. They went on sale and I went looking for a way to cook them...boy, did I find the right recipe! I love the blend of rosemary, thyme, garlic, and olive oil anyway, and it reached new heights in this recipe. These were soooo good, and I am now a confirmed P'bello fan. If only they'd go on sale again...

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My 11 year old loves grilled portobello mushrooms after sampling them at our favorite Italian restaurant. These were not quite as good, but he had two helpings none the less. We'll be making them again!

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I love these grilled mushrooms. I like these with just a tossed salad and crusty bread. Hubby likes them as a side to his steak. We make these often.

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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.

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Thanx Mirj! I love portobellos, and these were wonderful. Made them in the broiler (it was pouring out). Served them on whole wheat/sesame buns, along with a tossed green salad, rice with peas and onions, and white wine (LOL).....great dinner! Can't wait to try them on the grill (if it ever stops raining).

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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

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Not so sure that they are very steak-like, but they are definitely very nice! These will be a staple for the barbie season.

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Hard to mess these up! The marinade was nice, easy and delicious addition to already yummy mushrooms.

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Overall, tasty mushrooms and served as a burger with cheese. Agree that flavor could be a little stronger so will adjust next time.

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Quick and easy to make. It had a good flavor, I just wish it was a little stronger. Next time I might marinate my portabella caps a little while before grilling. Thanks for a quick and easy week night dinner!

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Yum! I used Pinot Grigio instead of vinegar. This was the first dish I made on my new grill, and it was sooooo good. Thanks!

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These were OK but I was expecting better. I did use dry marjoram as I didnt have rosemary upon second look and I used fresh parsley instead of thyme out of preference. I broiled ours. We do love Portabella mushrooms in general. Maybe this time mine werent in the best shape. It was hard to tell when they were done because they look so dark on the bottom anyway (another time I would put them bottom up first to help with that) I dont think they should be covered at any time. I should try this again though I dont know if I will.

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Very good! I used 4 large portabellos and doubled the marinade, came out lovely! Thanks for posting!

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