Gabe's Favorite Portobello Mushrooms

Quick, easy and very tasty.

These are very, very good and easy to make. I used the "oven" method as I'm not usually a fan of how things taste when cooked in the microwave. Delicious!

I 'bammed' it up a bit as my husband likes his food somewhat spicy---added a bit of hot asian peanut oil to the 'drizzle', used our garden tomatoes, added slices of onion and red pepper, with a dash of red chili pepper. He loved it! Will definitely make it again for him.

I loved this recipe! It was so easy to make and so quick. The plate of these disappeared quickly when I put them out. My only recommendations would be to use baby portobellos so they are more bite-sized, or to slightly reduce the amount of basalmic vinegar & oil used so it doesn't squirt people when they bite into a medium sized mushroom.

I saw this recipe in the magazine and made it. I wasn't overly thrilled with it (only because I am not a mushroom fan at all) but liked it pretty well. My best friend and my family loved it and have asked me to make it many times. I've made it several times, adding both procuitto and shaved deli ham. It's really good that way, too. It cuts down some of the mushroom-iness.

Too vinegary for my taste and my husband's.

Gabe is my husband. He loves this recipe. It was in the Summer 04 issue of Food and Family magazine. I'm so glad that it was a hit for so many people.

The crowd loved this one. This is a hard one to mess up making.

Experimented W/ close friends that we dine w/ frequently. Everyone loved it. Glad I found the recipe again, I had misplaced it.

Yuck! I made these in the oven, so maybe that makes a difference. They just tasted like mushrooms with vinegar on them.