Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (14)
Both my husband and myself loved it! It was a nice change to grilled portabellas!
I have to say I was a little skeptical about these, but they were absolutely delicious. Even my husband who doesn’t like vegetables really enjoyed it and said he would eat them again.
Is there a oven version of this recipe?
I usually add ~50 degrees to the temp and increase the time by 25% to convert to oven baking. For this, I would 450 for 9-12 minutes.
i want to make this
This looks great. Can’t wait to try.
Delicious! And pretty easy, too. Yum! Yum!
I am totally allergic to tomatoes, but red peppers do not make me break out.
I used roasted red/orange peppers and follow an Italian sauce recipe to make pepper sauce. I also add carrots and dates to sweeten the sauce. It’s pretty awesome.
I’m going to add that instead of ketchup.
THANK YOU for this – my husband runs if I mention dill pickle relish – relish – pickle – he will run to the next towns bar and won’t return home! I will absolutely try your carrots, dates mix to the sauce – thank you for sharing that!
I found the recipe a bit bland so I added 1/2 tsp chili powder to the panko mix to perk it up.
Also, the recipe doesn’t tell you to add the relish to the aioli sauce.
Recipe says to stir in the relish after processing the rest of the ingredients.
So sorry you didn’t like this! I’ll try the double air fry on the portobellos.
I absolutely loved this, made it for non vegan friends they are still raving about this recipe. I had no problem with air frying. Just kept an eye and made sure the mushrooms were cooked. Love the thousand island aioli.
We were disappointed in these. The portobellos had to go back into the air fryer for a second round – not cooked at all after the first try. Overall, the flavours were unimpressive. Would not make these again.
delectable and we use the aioli for other stuff too (good to have on hand) 😉 🙂 😉