Super easy and quick, and the portobello mushroom remain very juicy after cooking.
Basically preheat oven, then 200 degrees for 10 min. Since I used a low rack + extender, I ended up cooked for 20 min, was still super juicy.
I added an egg to the mushroom, plus a piece of Gouda cheese, super match in flavor. High recommended.
Haha, and the Eggplant is more like a “side dish” here, kekeke.


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