You know, Paul Stamets has been pretty cautious about portobello mushrooms. He doesn't give all the details out in the open, but he's hinted at some concerns about potential issues if you handle them improperly or if they're not cooked well. He's kind of tight-lipped about it, almost like there's something he knows that we don't. It's interesting, man, because it makes you think about what else there might be out there regarding mushrooms that we just don't fully get yet. Just another reason to approach the world of fungi with both curiosity and a little bit of caution. Keep your mind open, but stay informed.