The portobello’s dense, earthy flavor makes it a great candidate for grilling or roasting. In fact, many a carnivore has been won over by a portobello burger, thanks to its rich, meaty taste and robust juices. (Add a slab of fresh mozzarella or provolone to cinch the deal!) Portobellos are grown-up mushrooms (big criminis, actually), which make them perfect for stuffing or adding to casseroles (lasagna in particular!). Try a portobello next time you’re in the market for mushrooms. It’ll deliver.
Flavor Profile
- Rich, earthy, meaty taste
- Spongy texture when raw
How to Choose a Good One
- Choose mushrooms that are firm, solid
- Avoid limp, or slippery mushrooms
- They should smell earthy, not moldy
- Slightly wrinkled caps are fine. In fact, they have even more flavor than smooth caps.
- To store, remove from packaging and place on a tray. Cover with dry paper towels and place in refrigerator for five days or so. OR place in a paper bag and refrigerate. (Mushrooms are sensitive to air oxidation, so keep covered
- Brush off before eating or cooking. If you prefer to wash, wash gently
- Six ounces of Portobello mushroom caps equals 2 1/4 cups chopped mushrooms
Peak Season
- Available year round, best in spring and fall
Nutritional Highlights
- Good source of protein, thiamin, vitamin B6, folate, magnesium, zinc, and manganese
- Very good source of dietary fiber, riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper, and selenium
General Use
- Grill, roast, sauté, fry, or bake
- Sandwiches
- Stuffed mushrooms
- Soups and stews
- Ingredient in stuffings
- Stroganoff
- Lasagna
- Chili
- Burgers (on meat burgers or as veggie burgers)
- Salads
- Pasta sauces
- Stir fries
- Omelets, frittatas, quiche
- Casseroles
- Risotto and other grain dishes
- Fish dishes
Complements
- Olive oil, balsamic vinegar, Dijon mustard
- Salt, black pepper, basil, oregano, rosemary, garlic, thyme
- Onions, bell peppers, celery
- Goat, mozzarella, provolone, and blue cheeses
- Grains
- Walnuts
- Eggs
- Summer squash
- Pancetta
