Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Way too salty

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these for Christmas Eve along with the shrimp and cream sauce.....a huge hit with everyone. These mushrooms are packed with lots of flavor! Wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing and so flavorful! I substituted gorgonzola with shredded parmesan cheese and it tasted so delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yum Yum Yum! I loved this! Just don't add extra salt or extra cheese because the cheese is salty enough! I cut the recipe in half and it still heavily filled 4 mushrooms.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simple. Easy. And SO delicious. What more could you ask for?

A husband to make it for your birthday dinner? Oh yeah, I had that too :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm "new" to mushrooms, that is, I hated them growing up (it was a texture thing and so now Im giving them another chance. I have made things with Creminis and liked it but they have always been THINLY sliced, so I wasn't sure how Id like a whole Portobello but this recipe looked so yummy otherwise I thought if I didn't like the Mushroom part Id just eat the filling, so I made this for dinner last night... YUM, YUM,YUM!
First it was so easy to make, and even though I forgot to get the Gorgonzola while at the store (I subbed a shredded Italian cheese blend It was really good! To make up for the possible loss of flavor, I tossed in some chopped artichoke hearts and scallions. I will definitely make this again keeping the extra ingredients because they were a nice addition but also try with the Gorgonzola. I served them with a side of linguini in vodka sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were so good. I used regular Italian sausage instead of turkey sausage. My grocery store didn't have the right kind of turkey sausage. I had seven mushrooms and had enough of the stuffing with just a little bit of the mixture leftover. I was worried about the gorgonzola being overpowering so I just put a small amount to top it off. I wish I had put more on!.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Surprisingly easy and really delicious. I used chicken sausage and goat cheese instead of Gorgonzola. I only docked 1 star because the recipe came out salty - easy on the salt on the mushrooms. I also put the caps in a little tin foil boat after I stuffed them so they wouldn't loose stuffing b/c on the first grilling, they flattened a bit. Get more mushrooms than it calls for or half the stuffing recipe because there will be leftover stuffing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious. I don't like turkey sausage so I substituted mild italian sausage, and I used panko breadcrumbs. The stuffing was phenomenal. I used crimini mushrooms (baby portobellos instead of the large ones, and they were a bit hard to stuff but you can pop them in your mouth for a scrumptious little bite. Next time I will definitely use the larger portobellos and serve them with a knife/fork. This made a lot of stuffing, so the next day I mixed it with some eggs in an omelet and it was great. Fantastic recipe overall - I would definitely make this again over and over.