56 Reviews

DELICIOUS...we used really big fresh portobello mushrooms that DH bought from the market. Served them with steaks and I ate just the mushrooms, got so full couldn't eat my steak. Great recipe and rather simple too. Thanks, these were great!

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Dana-MMH June 10, 2002

These were INCREDIBLE!!!! I used fresh spinach instead of frozen, but otherwise I followed the recipe exactly. I LOOOOOOVE portobello mushrooms and I have been trying not to eat any carbs for dinner or lunch so this was perfect....funny I never thought of replacing *bread* with mushrooms! Thanks so much for posting!! I'll make these quite often!

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spatchcock May 21, 2002

Delicious! I made this as a side dish, used fresh spinach, chopped, and just a shot of our friend Peri-Peri (hot sauce). Definately a do again, Thanks for another winnerDerf -- posted Jun 12, 2002, 3 members found this helpful Added comments Yum-served for brunch with toad in the hole eggs - I added 1 clove crushed garlic to each Thanks for my second time round enjoyment

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Bergy October 30, 2005

These were something different and very tasty. I used nice fresh tomatoes from my garden. I thought the pizzelles were crying out for some garlic, so seasoned mine at the table with garlic salt. Great recipe!

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Bill Nilsen September 02, 2002

Very good! The grocery store was out of whole portabello 'shrooms, so I bought the fresh sliced version and grouped them all together on the pan....same thing, just a little smaller...let's just say that there were no complaints! I thought these were good, but like Bill mentioned above, they were even better with a little garlic salt sprinkled on top. Thanks for the low-carb recipe!

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aMidnightSun February 21, 2003

I made these using baby bella mushrooms, instead of the large portabellos. They were very good. I also used fresh spinach instead of the frozen. I sprinkled coarse sea salt over the mushrooms just prior to baking. The salt made the fresh flavors pop. Very delicious. I plan on preparing this with large portabellos and taking it to be re-warmed for my lunches.

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Ms B. February 28, 2004

I wanted to use portobello mushrooms, but at $6.50 lb, I just couldn't justify it, so I decided to try it with white mushrooms. I also used fresh spinach & parmesan. I made two each to serve as an "amuse bouche" prior to dinner. They were quickly gobbled & everyone wanted more & I was asked for the recipe. I will be making this recipe again. I made them up ahead & put them in the oven just prior to wanting to serve them. Thanks for a great recipe, next time I'll make them exactly as written!

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Gumboot Gourmet August 03, 2010

Wow! I thought this would be good, but I didn't expect it to be as good as it was. YUM! I sliced the tomato instead of dicing, and laid the slice on top and it looked adorable on top of being delictable! I love attractive, delicious food!

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Jewelli November 19, 2009

This was a wonderful dish!! Very easy to prepare, healthy, versatile and delicious. Ask my dog, she stole one off the table! Ha! Next time I am going to add some artichoke.... and keep it a bit further away from little paws :)

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Peachie Keene September 04, 2008

Absolutely AMAZING! I have made these two days in a row now. So much flavour.
I did not add the basil and instead added fresh garlic (I think it makes the difference). Seriously, words cannot describe the flavours in this dish.

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Veggie Girl Kacey January 28, 2012
Portabella Pizzettas