What part of a portobello mushroom do you eat*

Portobello Mushrooms

Add to List

Most Popular

Caramel-Pecan Brownies - Fine Cooking Recipes, Techniques and Tips

Braised Kale with Pancetta

Pork Tamales with Double-Chile Sauce

Glazed Orange Pound Cake

Lidia Bastianich’s Capellini Capricciosi (Spicy Capellini)

portabello, portabella, portobella

What is it?

The word portobello originated as a way to help glamorize and sell mature cremini mushrooms (which were also given a snazzy Italian-sounding name to boost sales) But if all of this sounds more like Marketing 101 than cooking, know this: creminis have more flavor than white mushrooms, and portobellos have more flavor still

How to choose:

Choose firm, plump portobellos with a pleasant, earthy smell Avoid any that appear limp or dried out The mushrooms should not be shriveled or slippery, which suggests decomposition

How to prep:

Though you can eat portobellos raw, cooking them makes them tender and intensifies their flavor These large mushrooms take especially well to searing, grilling, roasting, and braising

Perhaps the best way to understand a portobello’s greatness is to try one grilled To start, remove the stem, wipe the cap, brush it with olive oil, and sprinkle both sides generously with coarse salt Grill over a hot fire for a few minutes on each side While you’d never mistake a mushroom for meat, the smoky, earthy flavor of a grilled portobello gratifies in the same way

Portobellos also take well to roasting While other mushrooms shrivel away to almost nothing when roasted, portobellos start out so big that they finish with a good amount of mushroom left, even when cut into pieces

Braising portobellos is a great way to boost their flavor As the mushrooms cook, they absorb the braising liquid Their sponge-like nature also makes them good candidates for marinades

How to store:

Once you get portobellos home, remove any wrapping, spread them on a tray, cover them with paper towels, and place the tray in an area of the refrigerator that allows air to circulateSubscribe today and save up to 44Double CheckDo you really want to delete the list, This wont delete the recipes and articles youve saved, just the list. The mushrooms should keep this way for about a week

Cooked portobellos, in tightly sealed freezer bags or containers, can be frozen and will keep for several months Uncooked mushrooms don’t freeze well

Private Notes

Quinoa and Mushroom Risotto

This creamy, earthy, aromatic faux risotto is just as soothing and satisfying as the real deal Plus there’s no need for constant stirring

Grilled Portobello Quesadillas

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat

Garlicky Grilled Portobellos with Breadcrumbs

Toasted breadcrumbs and a lemon-garlic dressing make a flavorful topping for meaty grilled portobellos Serve as an appetizer or vegetarian main course with a salad

Grilled Portobello Bisque

This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than…

Farro with Balsamic-Rosemary–Roasted Shallots and Grapes over Roasted Portobellos

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier Think of it as barley-esque, only sexier When tender, the grains will be a bit exploded,…

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip

Classic Beef Wellington Recipe

If Britain has a holiday culinary showstopper; it's got to be beef Wellington This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté…

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

To make the pizzas even faster, use refrigerated store-bought pizza dough Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes

Grilled Portobello & Goat Cheese Sandwiches

This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto

Leave a Comment

Leave A Comment

What We're Cooking Now

Ultimate Classic Soups

Apple Cornbread Skillet Cobbler

Tools to Inspire a Healthy New Year

The Science of Pressure Cookers

Pork and Poblano Chili with Tomatillos and Chorizo

The Best Healthy Smoothie and Juice Recipes

Backward Braising

Find the inspiration you crave for your love of cooking

Subscribe today

and save up to 44%

Already a subscriber? Log in

How to Seed Pomegranates without the Mess

Digging the juicy pomegranate seeds out of the fruit can be a messy business, unless you know this secret

An Easier Way to Strain Homemade Broth

Pork Wellington with Fennel, Apples, and Dijon

Easy Make-Ahead Cheese Puff Appetizers

How to Make Slow Cooker Holiday Drinks

From the Shop

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

How to Make Ramen from Scratch

Hazelnut White Chocolate Cheesecake Bars

Potato and Leek Galette with Rosemary and Sea-Salt Crust

Korean-Style Grilled Marinated Short Ribs


Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc All rights reserved

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs

Subscribe today and save up to 44%

Double Check

Do you really want to delete the list, ?

This won't delete the recipes and articles you've saved, just the list

You must be a registered user to access this feature

Please log in or create a free account

This feature has been temporarily disabled during the beta site preview

Add/Edit a private note for this Ingredient

This note is only visible to you

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature