description Portobello Mushroom Overview
The portobello mushroom is the mature form commonly sold under that name of Agaricus bisporus, the cultivated species also marketed in younger forms as white or cremini mushrooms. It has a broad, fully opened cap, prominent dark gills, and a firm texture that holds up during grilling, roasting, and sautéing. It is used in vegetarian meals as well as in soups, sauces, sandwiches, and other dishes.
help Portobello Mushroom FAQ
What species is commonly sold as a portobello mushroom?
A portobello is the mature form commonly sold under the name Agaricus bisporus. The same cultivated species is also sold at younger stages as white mushrooms and cremini mushrooms.
Why are portobello mushrooms popular for grilling?
Their broad cap and firm texture hold up well over direct heat. Removing excess moisture and cooking the cap gill-side down or up can help produce a more substantial grilled texture.
Can you eat portobello mushroom gills?
Yes, the dark gills of a fresh cultivated portobello are edible. Some cooks scrape them out because they can release a dark liquid and make sauces or fillings look muddy.
How should portobello mushrooms be stored before cooking?
Keep them refrigerated and use them while they are firm, dry, and free of unpleasant odor or sliminess. Wipe them clean rather than soaking them, because the cap can absorb water.
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