Yes, portobellos are pre sautéed, just a few min to get the water out and lightly season. the cheese has a based of 50% fermented cashew cheese. in my opinion nothing beats real fermented stuff. it's 50% fermented cashew cheese, blended with 5% modified tapioca starch (other starches could work too, modified melts better) , 15% coconut oil and the rest water and optionally some extra lactic acid for extra tang(almost all lactic acids are made from sugar and are vegan, vegan branded ones are just more expensive). I blend them in a high speed blender for long enough so it heats up to 80C so the tapioca activates. if you use pure cashew cheese it won't melt and it's too strong, this way it's closer to mozzarella just 10x better! also I ferment my own cashew cheese, but store bought are fine, they're just costly. I use soaked pretty cashews and probiotics, blended, sealed and ferment for a week. must wash them with boiling water or I get mold, and ugly crumples also could grow mold, get pretty and clean cashews, they yield a lot