I MADES IT: Stuffed Portobello Mushrooms

I followed this recipe like how I follow professional sports, with casual aloofness. Basically I just chopped up whatever vegetables I had on hand, sauteed them for a few minutes with garlic and butter and stuffed two portobello mushrooms with them. Oh and I put a round slice of pepperjack cheese on there. 15 minutes later, I took them out of the oven and put them in my mouth. It turned out good, but I can’t wait to cook with portobellos again. I love how meaty their texture is and how they act as a sponge for whatever flavors you add.

Mushrooms, I know we haven’t hung out in a while and that’s my bad. But things mushrooms… things are going to change now.