From the YouTube page:
Not many ingredients are as forgivable as mushrooms when it comes to internal temperature and cook time. We steamed portobellos, beef tenderloin, and zucchini and compared their textures over the course of 40 minutes. They only ingredient that stayed texturally steady? Mushrooms.
I’m no vegan, but I do love me some Portobellos. I grill them and use them in place of a meat patty in burgers.