tasted this recipe and then the same recipe adding a splash of balsamic vinegar. Balsamic vinegar adds a richer flavor to an already fantastic recipe.
I used the recommendation of grilling stem side down for about 5 minutes, and then turning over, adding the spread, and grilling the rest of the time. Good call, I think. My 2-year-old and veggie-picky hubby both thought this was great. It did have a great flavor, but I thought it was just a touch too salty. I'll cut back a bit next time.
I made these tonight for my husband, who mentioned that he was dying for some on the grill. The aroma was so inviting, that this non-mushroom lover had to taste test it. I am now sold on portobellos! My husband said they were the best he's ever had! One thing I did differently was that I grilled the mushrooms stem-side down for about 4-5 min. and then flipped them and added the spread. Two thumbs up from this family!
I made this for Christmas dinner. I chopped the stems and added them to the pepper mixture and sprinkled parmesan cheese on top. Since it was extremely cold outside (hubby wouldn't grill), I put them in the oven for about 15 minutes at 350 then broiled until the cheese was brown. A definite hit!