Emma Wilson
Portabella, portobello, or portobella mushrooms are all the same fungus, and they are a mature version of white mushrooms, button mushrooms, champignon mushrooms, and crimini. Portobello mushrooms are thick, meaty, and versatile. They can be baked, grilled, roasted, or used as a vegetarian alternative in burgers and sandwiches. When preparing portobello mushrooms, it is best to buy them loose instead of pre-packaged to evaluate their freshness. Look for firm caps and stems and avoid shrivelled or soft caps. They can be stored in the refrigerator in an open plastic bag for a few days. Before cooking, wipe the mushrooms clean, remove the stems, and use a spoon to gently scrape the gills from the underside of the caps. Portobello mushrooms can be marinated and baked, grilled, or roasted to add flavour and texture to vegetarian and vegan dishes.
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What You'll Learn
How to choose the right portabella mushrooms
Portabella mushrooms, also known as portobellos or portobellas, are larger in size than common white mushrooms or crimini. They have a dense, meaty, sturdy, thick, and hearty texture and can be eaten raw or cooked. When choosing the right portabella mushrooms, there are a few things to keep in mind.
First, it is best to buy loose mushrooms instead of pre-packaged caps. This way, you can evaluate them more carefully. Look for mushrooms with firm caps and stems, avoiding any that are shrivelled or soft. The cap's surface should be intact, with small flaky scales, and it should be spongy but delicate. The gills underneath the cap should be dark brown and crowded together. The stems can be 2 to 7 centimetres long and 1 to 3 centimetres in diameter, with an ivory to white hue and a fibrous consistency.
Portabella mushrooms are available year-round, but their peak season is from December to March. When selecting mushrooms, go for the larger ones, as smaller caps cook more quickly. Make sure the mushrooms are fresh and clean them right before cooking. A light rinse or wipe with a damp paper towel is sufficient; avoid letting them sit in water as they can become mushy.
When preparing portabella mushrooms for cooking, it is recommended to score the cap lightly on the top side. This allows steam to escape, preventing the mushroom from distorting as it cooks and ensuring even cooking. Portabella mushrooms are extremely porous, so if you decide to marinate them, do so for a short time to avoid oversaturation.
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Cleaning and preparing portabella mushrooms
Portabella, portobello, or portobella mushrooms are all the same type of fungus. When preparing portobello mushrooms, it is best to buy them loose instead of pre-packaged so that you can evaluate them better. Look for firm caps and stems, avoiding shrivelled or soft caps. Check the gill structure by flipping the mushroom over—it should be dry with a faint pinkish hue. If it's deep dark black or wet, it's past its prime.
To clean portobello mushrooms, quickly rinsing them under cold water is ideal if you have many small mushrooms to prepare. If you have large mushroom caps, use a moist sponge to clean them individually. Fill a cup with water, soak a clean sponge, and squeeze out as much water as possible. Gently wipe the mushroom caps, ensuring you get the underside and the stems until no dirt or debris remains. You can also use a damp paper towel, mushroom cleaning brush, or a damp cloth.
Some sources recommend peeling the top skin of the portobello mushrooms to expose the white flesh, but this is unnecessary as wiping the surface of the mushroom is sufficient. Removing the stems is a good idea due to their tough texture and woody flavour. To remove the stem, grip it from the bottom of the mushroom, twist, and pop it out. Alternatively, trim the stem with a sharp knife. You can discard the stems or use them for vegetable or chicken stock.
If you are using the whole cap, it is best to score it lightly on the top side. This allows steam to escape more easily, preventing the mushroom from distorting as it cooks and making the cooking more even. It also allows flavours to penetrate more deeply if you are marinating the mushrooms. However, mushrooms are extremely porous, so it is best not to marinate them for too long. About 30 minutes before grilling or roasting should be enough.
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Baking portabella mushrooms
Portobello mushrooms, also spelt portabella or portobella, are a mature version of the common white mushroom or crimini. They are thick and meaty, making them a great vegetarian swap for beef burgers or sandwiches.
Preparing the Mushrooms
When buying portabellas, it is best to get them from the loose mushroom bin instead of pre-packaged caps. Look for firm caps and stems, and avoid shrivelled or soft caps. To store the mushrooms, place them in an open plastic bag in the refrigerator. They should keep for a few days.
Before baking, wipe the mushrooms with a damp paper towel or a kitchen towel, or lightly rinse if they are visibly dirty. You can also remove the stems with a small metal spoon. If you are using the mushrooms as buns, you may want to remove the gills as well. However, the gills have a great flavour and help keep the mushrooms juicy, so you may want to keep them.
Baking the Mushrooms
Preheat the oven to 400°F/200C. Lightly oil a baking dish or baking sheet and place the mushrooms gill-side up on the sheet. In a small bowl, mix together oil, finely chopped garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling it over the inside. Top each mushroom with a thin slice of butter.
Bake the mushrooms for around 15 minutes until tender. After 15 minutes, top the mushrooms with cheese and return to the oven for around 5 minutes, until the cheese is melted and gently golden.
Serving the Mushrooms
Portobello mushrooms are very versatile. They can be served as a main with a side of mashed potato, cauliflower, or parsnip puree, or with wilted greens or a hearty salad. They can also be served as a side to steak, grilled or roasted chicken, or pork chops.
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Grilling portabella mushrooms
Portobello mushrooms are thick, meaty, and umami-packed, making them a great vegetarian option for sandwiches and burgers. They are also a good source of protein and go well with a variety of dishes.
When preparing portobello mushrooms, it is best to buy them loose instead of pre-packaged to ensure they are fresh. Look for firm caps and stems, avoiding any shrivelled or soft mushrooms. To store them, keep them whole in an open plastic bag in the refrigerator; they should last a few days.
Before grilling, wipe the mushrooms clean and remove the stems. You can also remove the gills with a spoon for a drier mushroom, although some prefer to keep them for added flavour and moisture. Lightly scoring the top side of the cap allows steam to escape, preventing the mushroom from shrinking and distorting during cooking.
For a simple marinade, whisk together olive oil, garlic paste, and balsamic vinegar in a small bowl. Place the mushrooms on a heated grill and baste them with the marinade. Keep grilling until they are soft, turning and basting them regularly. Season with salt and black pepper, and garnish with parsley.
For a more savoury option, try a marinade of oil, vinegar, herbs, and garlic. Grill or broil the mushrooms for 3-5 minutes per side, or until they are soft and brown.
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Portabella mushroom recipes
Portabella mushrooms are a versatile ingredient that can be used in a variety of recipes. They are a mature version of the same fungus as white mushrooms, button mushrooms, champignon mushrooms, and crimini. When selecting portabella mushrooms, look for those with firm caps and stems, avoiding any that appear shrivelled or soft. They should be stored in the refrigerator in an open plastic bag for ventilation and will last a few days.
One popular way to prepare portabella mushrooms is by baking them in the oven. This method is simple and allows for a variety of seasonings and dietary preferences. To bake portabella mushrooms, preheat your oven to 400°F/200°C. Clean the mushrooms by wiping them with a damp cloth and removing the stems. You can also remove the gills with a small spoon, although this is optional as they add flavour and moisture to the dish. Place the mushrooms in a baking dish and spoon a marinade of your choice over them, rubbing it into the caps. Bake for 15-20 minutes, depending on their size.
Portabella mushrooms can also be grilled, which adds a smoky flavour to the dish. To grill portabella mushrooms, clean them and remove the stems and gills as described above. Score the top side of the cap lightly to allow steam to escape during cooking. Brush the mushrooms with oil and place them on a preheated grill for a few minutes on each side until they are tender.
Portabella mushrooms are thick and meaty, making them a popular vegetarian substitute for beef in burgers and sandwiches. They can be marinated and slow-roasted, then served on a slider roll with vegan coleslaw. They can also be stuffed with a variety of fillings, such as spinach artichoke dip with parmesan cheese, mozzarella, and cream. Portabella mushrooms pair well with barley, garlic, and vinegar, and can be served as a side dish to steak, chicken, or pork chops.
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Frequently asked questions
When buying Portobello mushrooms, opt for loose mushrooms instead of pre-packaged ones. Look for ones with a firm cap and stem, avoiding shrivelled or soft caps.
Wipe the mushrooms gently with a damp paper towel to remove any dirt. With a small spoon, lightly scrape around the underside of the caps to remove the gills, which can turn your dish an unappetizing colour when cooked.
Store whole mushrooms in an open plastic bag in the refrigerator. They should last a few days if fresh. Removing the gills can extend their shelf life by several days.
Preheat your oven to 200°C. Wipe the mushrooms clean, then remove the stems. You can lightly score the tops of the caps to prevent warping and ensure even cooking. Place the mushrooms in a baking dish and spoon your chosen sauce over them. Bake for 15-20 minutes.
Yes, grilling is a great way to cook Portobello mushrooms with minimal cleanup. First, clean and remove the stems from the mushrooms. You can then marinate them or season them as desired before placing them on a hot grill.
Portobello mushrooms are thick and meaty, making them a great vegetarian option for burgers and sandwiches. They can also be stuffed with vegetables and cheese or sliced and roasted as a side dish.
