A vegetarian’s dream with its meaty and delicious texture and flavour! Impressive in size and appearance, the Portabella mushroom is a larger, hardier relative of the White and Crimini and can range up to 6 inches in diameter. Not only does this wild mushroom have a longer growing cycle than Whites and Criminis, it provides a more intense and exotic flavour due to the opening of its dark gills of the mottled brown cap once mature.
HOW TO CHOOSE
Portobello mushrooms are sold year-round.
In general, withered, slimy, pitted, or bruised mushrooms should be avoided. An appealing earthy fragrance is a good sign, but any ammonia-like odour indicates spoilage. However, age is not always a good indicator: slightly older mushrooms carry an intensified flavour -but depending on your recipe, you may prefer fresher, more tender ones.
- cooking whole: smaller mushrooms are a good choice
- slicing or chopping: medium-sized varieties work best
- stuffing: choose those with large caps
Promptly use, or refrigerate in a brown paper bag, lasting from seven to ten days. Gently clean by wiping with a damp cloth or soft brush. If rinsing is desired, wait until the very last moment; use cold water and pat dry with paper towel.
If the stems are very woody and should be removed and saved for soups and stocks. To wipe off any clinging dirt, gently wipe with a slightly damp cloth or soft brush. If you are compelled to rinse them, wait until the very last moment; use cold water, then pat dry with paper towel.
As a general rule, portobello mushrooms can be used to substitute the white or button varieties. Experiment and enjoy a taste of these larger capped mushrooms.
Quick & Easy Suggestions:
- Delicious served whole or sliced, grilled, baked, or deep fried.
- Get grilling – or broiling – lightly brush caps and stems with oil to keep them moist, and season to taste. Cook 4 to 6 inches (10 to 15cm) from heat source for four to six minutes on each side, brushing with oil again once or twice during cooking.
- Excellent stuffed as an appetizer, side dish or entree.
- Something hearty and special to toss into stir-fries, sautés, and creamy sauces.
- A great substitute for meat in a sandwich or entree.
- Use as a meat alternative in a vegetarian entree.
- Complimentary for egg dishes, stuffings, and soups.
- An excellent match for stuffing with cheese and cheese-based mixtures with spinach or crabmea
Most mushrooms are good sources of three B-complex vitamins-riboflavin, niacin, and pantothenic acid. They also benefit the heart, containing potassium and are a vegetable source of the antioxidant selenium. Some research indicating portabella and crimini mushrooms to be as high in antioxidants as carrots, green beans, red peppers and broccoli. Regardless, mushrooms are an excellent source.
Portobello mushroom (raw), 100g
Total Fat: 0.2g
*Excellent source of: Niacin (4.5mg)
*Good source of: Potassium (484mg), and Selenium (11mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.