Cooking portobello mushroom caps does take a while in the oven, so, if you are looking to cook more later – load the portobellos inside all at once. This way you’ll save time and effort.
I also cut the cap into two slices. So if you ran out of portobello caps and only have one – you are fine to do the same thing (even though that mushroom meatiness would decrease).
You can obviously try it with a sauce or tinker the recipe to suit your personal preferences. Enjoy guys!