I LOVE mushrooms... but I've never myself cooked anything other than white button mushrooms and enoki. And since I always pick out the portobello pieces in the sauteed veggies at work... I figure, SURE! I can make it too!
Not so much... So, how exactly do you clean portobellos? and how am I even supposed to prep it? Seems good enough... I suppose.
But at least I succeeded in flipping my "over easy" eggs without any issues.