Portobello Tagliata

Trust me when I tell you that you don't need instructions for this recipe. It is so crazy easy to make that by the end of this read, you will probably ask yourself how come you never tried it.

With just 5 ingredients, 3 of which you already have in your house, you will make a fantastic starter to impress your family and friends. So let's start!

• The first rule of cooking mushrooms - don't wash them. Only gently wipe them if needed. With this out of the way, you can move to the next step.
• Put one tbsp of olive oil in the pan and let it heat for a minute.
• Add the mushrooms face down and let them fry on medium heat for about 3 minutes.
• In the meantime, chop the cheese into cubes, leaving a piece for garnishing.
• Turn the mushroom on the other side. Sprinkle some olive oil and put the cubes in the mushroom's cap. Leave for another 3 minutes or until the cheese is melted.
• Carefully put each mushroom on a plate face down. Cut them into strips and peel the rest of the cheese on them.
• Sprinkle some more olive oil on each mushroom. Add as much salt and pepper you like, but be careful because the cheese is kind of salty, so better taste first.

And that is literally it. In less than 10 minutes, you are ready to eat a wonderful dish.

Portobello is an extremely common mushroom that can be easily found all over the world. The funny thing about this type is that it has two stages in which it is consumed.

The first one is immature, has a white color, and goes by the name of champignon mushrooms.

The second stage is the mature one that has an almost browned color. Also, at this point, the caps are doubled in size. As you can imagine, when ripe, these mushrooms are known as portobello.

* If you want a real vegetarian beef tagliata remake, you can put the dish on a bed of arugula.