Grilled Portobello Mushrooms with Balsamic

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1 cup of olive oil! That is WAY beyond necessary.

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Any suggestions to tame the Dijon a little? Otherwise fantastic. Careful with the oil or it gets too greasy.

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Until I found this recipe, I have not had any success making portobello mushrooms, although I love to eat them. This recipe is great! We have eaten them whole like a burger and also sliced them up on arugula and served as salad.

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Very strong tasting, overpowering dressing. Next time i'll use it as a marinade before I grill portobello mushrooms.

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I added panko on top as it went into the oven for a little crunch. Also, I switched out the cheese for swiss AND parmesan- you can never have enough cheese in my eyes. I drizzled the balsamic mixture on top (only 1/2 and saved the rest for a salad the next day. Delish~

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So good..I melted Gruyere cheese on the mushrooms and paired it with arugula. The dressing is awesome will use on all my salads!!

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I added grilled vidalia onions on top then melted shredded swiss cheese. Killer.

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Just made them. They are delicious!

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These mushrooms were incredible. I served them to some finiky eaters and they loved them. I also used a whole bulb of garlic, it was a small one, but more than 6 cloves and I used 6 mushrooms and had plenty of sauce and some left over. I can't wait to make them again.

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Delectably delicious! I even messed up the recipe b/c when I started grilling the mushrooms I realized I hadn't roasted the garlic. Not to be deterred, I simply took the 6 cloves and put them thru a press and added them to the balsamic/mustard/oil mixture---then, get this, I added it all to the pan, cooked the mushrooms thru with the lid on pan to steam thru, OMG...it was awesome. So if you are short on time, try it MY way!