Food Network
Home> Recipes> Grilling>
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella Recipe

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (128)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 128

Showing 21-30 of 128

Sort by:

Newest

  • on March 19, 2011

    Flag

    This was a delicious and easy week-night meal. I will definitely be making it again. I love portobello mushrooms to begin with, and the tomatoes, cheese and basil are a great compliment. I do think that the fresh ingredients make a difference. I love that I can basically have this meal done in 15 minutes and it's delicious and healthy. As a single, working 20-something who is often too lazy to cook this is a recipe I could handle making for myself on a regular basis.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2011

    Flag

    DELISH! And so EASY! I broiled the portobellos after brushing them with evoo that I added some seasonings to. I didn't have fresh mozz, so I used shredded. I put the garlc in the evoo for a little while to flavor it, then added 1 chopped plum tomato, salt and pepper, and a splash of balsmic vinegar. Just before ready to top the mushrooms, I added some shredded mozz.
    I put the mushrooms with the topping back under the broiler for just a minute or 2. I served with thin spaghetti and crusty bread and it was loved by the whole family! Will be making this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2010

    Flag

    This was just okay. I didn't think it was spectacular. The mushrooms came out really watery...even after draining them, the plates were filled with water! Not appetizing at all. There just wasn't much flavor, aside from the salt and pepper sprinkled on top. Granted, I did not use fresh basil, as I'm an infrequent cook and didn't want to buy a fresh bunch for just this recipe. Probably won't be making it again. But I still love Giada and we'll try again with the next dish. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2010

    Flag

    is similar to a recipie of Giada's I use for easy pasta sauce -- needs a little more sea salt - but otherwise delicious as is

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 02, 2010

    Flag

    This is a great recipe, and is super easy. My wife, who doesn't like mushrooms, even really liked it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 27, 2010

    Flag

    I always buy fresh mozzarella when it's on sale and have been looking for some new recipes for using it. I sliced the mushrooms and cooked them on an indoor grill and couldn't believe how tasty the dish was for being so simple.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2009

    Flag

    So good, so good. I pan-fried it instead which tasted great although I almost lit the house on fire. It was worth it. I'll be making this again, just on lower heat.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2009

    Flag

    Advantage and disadvantage of this dish is that it has to be made in front of the guests. It can really impress your guests with its looks and taste of course. But any mishaps with the grilling (for someone so new like me would end up leaving a burnt atmosphere in the house!! I didnt like it when left for a while because the mushroom tends to get soggy. Make sure to make tiny pieces of mozzarella so that you can handle easily.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2009

    Flag

    everyone loved it; I loved it most just because it was so easy to prepare and so yummy! It tastes just as good the next day, after all the flavors have melded. If I can't find good, fresh tomatoes, I use the canned Italian ones with great results.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 30, 2008

    Flag

    Very easy to make. I'm a little sensitive to the strength of raw garlic, and I still felt the need to add a bit more. It's a hearty dish that's very flavorful and presents very well on the table. I will definitely make it again!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 ... 13 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.