Portobella Mushroom Caps

Description/Taste

Portabella mushrooms are large in size and have a rounded, flat cap that averages fifteen centimeters in diameter and is connected to a thick stem. The smooth cap ranges from dark brown to tan and is firm, thick, and spongy. Underneath the cap, there are dark brown, fleshy gills, a small ring from the cotton-like veil, and the stem is fibrous, white, and dense. When cooked, Portabella mushrooms have a memorable chewy and meaty texture and a smoky, earthy flavor.

Seasons/Availability

Portabella mushrooms are available year-round.

Current Facts

Portabella mushrooms, botanically classified as Agaricus bisporus, are the larger, earthier, and mature version of the common mushroom that belongs to the Agaricaceae family. Also known as Portobello, Agaric cultivé, Champignon Portobello, Flat Chestnut mushroom, and the Cultivated Mushroom, Portabella mushrooms grow individually in the grass, near manure piles, and on leaf litter near conifers, especially Monterey cypress trees in the northern hemisphere. There is some debate on whether the name should be spelled Portabella or Portobello, but both versions are accepted as the name was created as a part of a large marketing campaign in the 1980s. Portabella mushrooms are one of the top cultivated varieties and are favored by both professional and home chefs for their dense, meat-like texture and rich, earthy flavor.

Nutritional Value

Portabella mushrooms contain vitamin D, copper, selenium, potassium, phosphorus, vitamin B6, and niacin.

Applications

Portabella mushrooms are best suited for cooked applications such as broiling, sautéing, and grilling. They are extremely versatile and can be grilled whole to make a vegetarian burger or hollowed out and used as a pizza crust or bowl for other fillings. They can also be chopped and mixed into soups and stews, baked into pasta or rice dishes, sliced into salads, minced into a filling for a mushroom strudel, or chopped and cooked in an omelet. The caps are the part that is predominately cooked and consumed as the stem can be fibrous and woody, but the tough stem can also be used to add flavor to the stock. Portabella mushrooms pair well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme, or cilantro, marinara, spinach, leafy greens, tomatoes, goat cheese, mozzarella, cream-based sauces, garlic, and onions. They will keep 7-10 days when stored in a paper bag in the refrigerator. They can also be cooked and stored in the freezer for a couple of months.

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