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A rich flavored, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature. Beneath the cap, dark gills give this mushroom a distinctive appearance for identification. Also known by its scientific name, agaricus bisporus, this mushroom is delicious when grilled, broiled, or sautéed, providing a somewhat smokey or earthy flavor. When it is not fully grown, Portobello mushrooms are picked as a white round, button-shaped mushroom and referred to as Crimini, Bella or Baby Bella. As it matures, the mushroom cap and gills turn tan to dark brown and the cap becomes flat and broad in shape.
These are available from December to March. When selecting, choose those that are fresh looking and have firm, smooth caps avoiding mushrooms that are bruised, wrinkled or broken. To store, place in the refrigerator at 34ºF to 38ºF, loosely wrapped in their original container or wrapped lightly in paper towels or placed in a paper bag, but never stored in plastic. It is best to eat them as soon as possible after purchasing but if stored refrigerated, they can be kept for 7 to 10 days. When cleaning, avoid using water because it will reduce the flavor of the mushroom. Use a brush to clean sand, grit and other debris from the mushroom. If you must use water, use as little as possible and dry quickly with a paper towel.
This mushroom may also be referred to as a Portobella mushroom or as a Bella or as the smaller version, known as the Baby Bella and Crimini mushroom.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 42 |
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| Protein 1g |
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| Total Fat 1g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Sodium 322mg |
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| Cholesterol 4mg |
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Portobello Mushroom term - Related Content |
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| A specialty utensil designed to clean dirt and debris from soft skinned foods, such as mushrooms. Made from polyester, nylon or rubber soft bristles, a Mushroom Brush is ... |
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| The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so it cannot produce its own food through ... |
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| Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S. species which contains a stem while the S. Herbstii, S. ... |
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| Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking ... |
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| (Scientific Name: Agrocybe aegerita) Grown on decaying tree stumps or beneath popular trees, this mushroom is a popular food ingredient in both Asia and southern Europe. Also ... |
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| Stuffed Mushrooms
Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill ... |
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Mushroom Preparation | Mushroom Cooking Tips
Mushrooms
The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to ... |
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| These are great, buy from Sam's club the large Portobello mushroom caps, throw them on the grill, they taste like a filet steak, and you can also put on a hamburger roll, they taste so good. |
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| You will not miss ground beef after you’ve tasted all of the wonderful flavors that are combined in these delicious vegetarian burgers. |
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| Healthy and delicious, these mushrooms are a great side or main dish. |
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| Easy and delicious way to enjoy scallops |
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| Savory side dish that goes well with poultry and red meat. |
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