This was pretty easy to make and an ok way to prepare portabella's. As a vegan, I fix portabella's often and would fix this again, but probably not often. Veganized this recipe by using tofu rather than ground meat, vegetable broth, and vegan cheese. Served with asparagus sauteed in vegan margarine and garlic and a baked potato with salsa and felt that was a nice, well rounded meal.
Very good. A well thought out layering of flavors and textures.I made the recipe as directed and would cut the marinade in half next time. I loved the wine- mushroom flavor, but the honey was too sweet for my personal taste.. The savory stuffing was delicious but crumbly. I would add an egg next time.
This combination of ingredients was very good. We enjoyed our meal. Next time I will add more cheese to the filling hoping to bind it together more, it came out pretty dry & crumbly.
This is a wonderful recipe, well planned and very easy to follow. The combination of the required ingredients has been done to perfection. I used Near East Rice pilaf for this recipe with ground turkey. I didn't use the required amount of mushrooms (there are only two of us) but followed the ingredient list for everything (except the brown rice and chicken stock.) I dipped the portabella mushrooms in the marinade and then when I baked them, I used more of the marinade instead of the chicken stock. They came out wonderful. We had them with corn on the cob and a tossed salad. We didn't even have the steak tips we planned on having because the portabella's were just like having a steak. I have some button mushrooms in the frig. and will be using the remanining marinade and stuffing with them. Thank you for sharing this recipe and I wish you luck in the contest, you have a winning recipe.
Lovely appearance, clear easy instructions. For my taste it was a bit too sweet I would cut back on the honey and the oil. I found when the mushrooms were in the zip lock bag they needed only half the amount of mainade and would still be well coated. This was a lovely side dish that I served with Brunch.
The marinade was great. But the filling needed a binder like egg or cheese. I ended up cutting the mushroom into pieces and eating eat like a pilaf. I cut the recipe down to just make 2 mushrooms and cooked them in the stock with the leftover marinade. It just couldn't discard it. The filling was dry but the mushrooms juiciness made up for it. I do suggest making these just add an egg to the filling.