Here’s the portobello mushroom recipe I made last night, as Keiko requested. Instead of parmesan I used about 5oz of blue cheese—if you make it with parmesan it’s a bit boring. I’ve made this recipe a bunch of times and the mushrooms do fine cooked in an oven if you’re not in a grilling mood. Be prepared to fall in love!
WHAT’S COOKIN’ 2NITE:
Plain ol’ rice