Portobello Mushroom

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Portobello Mushroom (sometimes portobello) is a large brown strain of the same fungus, left to mature and take on a broader, more open shape before picking. Portobello mushrooms are distinguished by their large size, thick cap and stem, and a distinctive musky smell. Because of their size and the thickness of their fleshy caps, these mushrooms can be cooked in a range of different ways, including grilling and frying. The caps can grow as large as 5 inches (13 cm) in diameter.

A rich flavoured, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature. Beneath the cap, dark gills give this mushroom a distinctive appearance for identification. Also known by its scientific name, agaricus bisporus, this mushroom is delicious when grilled, broiled, or sautéed, providing a somewhat smokey or earthy flavour. When it is not fully grown, Portobello mushrooms are picked as a white round, button-shaped mushroom and referred to as Crimini, Bella or Baby Bella. As it matures, the mushroom cap and gills turn tan to dark brown and the cap becomes flat and broad in shape. These are available from December to March. When selecting, choose those that are fresh looking and have firm, smooth caps avoiding mushrooms that are bruised, wrinkled or broken. To store, wrap unwashed mushrooms lightly in paper towels or place in a paper bag, never store in plastic. Will keep in the refrigerator for 2 days. It is best to eat them as soon as possible after purchasing. When cleaning, avoid using water because it will reduce the flavour of the mushroom. Use a brush to clean sand, grit and other debris from the mushroom. If you must use water, use as little as possible and dry quickly with a paper towel. This mushroom may also be referred to as a Portobello mushroom or as a Bella or as the smaller version, known as the Baby Bella and Crimini mushroom.

Portobello Mushroom are locally grown in Esperanza, Cavite.

Clean – Quickly rinse the mushrooms or wipe with a damp cloth. Soaking fresh mushrooms in water will affect texture and also browning.

Storage – Portobello mushrooms mushrooms should last 3-5 days in your refrigerator. Store them in a paper bag and they will last longer as it will allow cool air to circulate and protect the mushrooms from excess moisture.

Cook – These mushrooms are best enjoyed grilled. Make sure to coat each side with a generous amount of olive oil and salt beforehand

Recipe Ideas of Portobello Mushroom

Recipes that include Portabella Mushrooms. One  is easiest, three is harder.

Seasoned to Taste   Mushroom Bourguignon
Proud Italian Cook Caprese Style Portobellos
The Garden Grazer Sautéed Portobello with Spinach
Yes, I Want Cake   Portabello Pesto Panini
The Kitchen Whisperer   Chunky Portabella Veggie Burgers
Keepin’ it Kind   Smokey Roasted Portabello Sushi Rolls
Little Spice Jar Shrimp Stuffed Portobella Mushrooms
Pink Parsley   Lasagna-Stuffed Portabellos
Real Housemoms Jalapeno Popper Stuffed Mushrooms
Tasty Eats At Home Portabello Mushroom Egg Pizza

 

Portabello mushrooms are native to Italy and have been growing since ancient times. The first record of the mushroom was from French botanist Joseph Pitton de Tournefort in 1707, and they were then heavily marketed in the 1980s at natural health food stores. Today Portabello mushrooms are widely available at farmers markets, specialty grocers, and supermarkets in North America, Europe, Asia, and Australia.

Ethnic/Cultural Info

Portabella mushrooms are one of the most popularly cultivated mushrooms and account for approximately ninety percent of mushroom production in the United States. Despite their popularity today, Portabella mushrooms were once a highly unfavored mushroom due to their brown colour and large size. In an effort to increase sales in the 1980s, marketing companies coined the term Portabella and reintroduced the mushroom to the market as a healthy meat alternative with great success. Today Portabella mushrooms grow stacked in specially designed rooms with controlled temperature, humidity, and fresh air to meet the increasing market demand. They propagate with the assistance of agar, grain spawn, and pasteurised substrates, and are marketed in both specialty health stores and supermarkets across the United States.

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 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.

Nutritional Value

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

SELECT QUANTITY

10 pounds, 15 pounds, 20 pounds, 40 pounds

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