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Grilled and Stuffed Portobello Mushrooms with Gorgonzola Recipe

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

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Average Rating:

Total Reviews: 76

Showing 51-60 of 76

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  • on December 13, 2009

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    This recipe is pure GENIUS. I am a huge Giada fan and have made dozens and dozens of her recipies, but this is definite a top 5 favorite.

    I followed the recipe to the T, except for one substitution: My husband is not a fan of any of the blue cheeses, so we subbed in a favorite in our household -- feta cheese. The tang of the feta worked perfectly with the rest of the stuffing.

    I could have seriously just eaten the stuffing out of the skillet. I knew we had a hit when the husband sampled the stuffing and said, "WOW. I wouldn't change a single thing about this." (He is constantly tweaking every recipe we try in our kitchen, so that is saying A LOT.

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  • on December 06, 2009

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    Incorrectly used ground turkey instead of sausage, but they were still excellent. Can't wait to make them correctly!! :

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  • on December 03, 2009

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    I don't cook, but started to make some recipes while I'm on maternity leave and have time to actually cook. So cooking with portobella mushrooms terrified me. The mushrooms took about ten minutes in my grill pan to get tender. That's how I made them since it was too cold to grill outside. I used fresh chopped parsly instead of oregano and skipped gargonzola and used mozzarella instead. So delicious! I can't believe such an amature who's cooking experience does not go beyong making scrambled eggs (up until Thanksgiving day was able to execute this recipe. Very easy and SO DELICIOUS!!

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  • on November 12, 2009

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    They were great!
    I made the recipie with two different types of cheese , aswell as without the breadcrums and it came out fantastic. Will deffinatly make them again !

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  • on October 23, 2009

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    We had these tonight, prepared exactly as the recipe called for and they are amazing. Grilled on a gas grill. I also used panko bread crumbs because I like the texture of them better, lighter and fluffier. They go great with a good bottle of chilled Chardonnay.

    I bet these would be good as appetizers in baby bella mushrooms for a party! I am going to have to try that at Thanksgiving. Thanks for the recipe. I always LOVE LOVE LOVE Giada's recipes. When I search for recipes on food network, I always end up cooking something from Giada and I am always impressed!!!

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  • on July 29, 2009

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    My fiance and I loved this dish! Only advice is watch how much salt you put in... It gets salty quickly!

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  • on July 07, 2009

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    I tried this, I don't use these types of cheese to much in my cooking, but the flavors were great! I will most definitely make these again and my husband loved these! I think I will not add as much of the cheese either. But overall terrific!

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  • on June 14, 2009

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    YUMMY!!! I was scared at first, but after fixing it I was impressed. Mostly with myself for making it. It was really good. I wanted something meaty that was different. This was it. I topped them with toasted pine nuts and feta cheese and they were DELISH!!!!!

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  • on April 14, 2009

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    These were heavenly! The filling had a fantastic mixture of spicy sausage and smooth, deep Gorgonzola.

    I changed a couple of things from the original recipe. I don't have a grill plate, so instead of grilling the mushrooms, I baked them with olive oil for 9 minutes at 425 degrees (per another recipe I saw before filling them and broiling them to finish. I also used Butterball hot Italian turkey sausage.

    Thank you, Giada! Your recipes have never steered me wrong.

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  • on March 24, 2009

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    My family LOVES this recipe. I've tried a lot of stuffed mushroom recipes and this is my favorite. Can be the main meal as opposed to an appetizer as suggested. I also tried the filling in button mushrooms and it worked well for more of an appetizer size.

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