Portobello mushrooms are a large variety of mushroom that have a cap with a 6-inch diameter. Popular for their meaty flesh, portobello mushroom caps can be grilled and eaten on a roll as a burger or sliced and served with pasta. The stem is not typically consumed but can be used in making a soup or stock. Portobello mushrooms got their name in the 1980s when sellers tried to re-brand the mushroom, one they couldn't sell at the time.
Look at all the mushrooms available at your grocery store. The largest ones available are likely portobellos.
Examine the mushroom's cap. Portobello mushrooms have light tan caps when fresh with a rounded texture. As they mature, the cap will turn a darker brown and take on a wrinkled texture. The cap's edges will be uneven.
Look at the gills. The portobello's gills are fully exposed and not attached to the stem. The exposed gills means the mushroom's moisture has evaporated, creating a more intense flavor.
Tips and Warnings
- Portobellos are the fully grown version of Crimean mushrooms, which is a variation on the common white mushroom.
- Refrigerate your portobello mushrooms as soon as you get home to help them maintain a fresh flavor.