Portobello Mushroom

Portobello mushrooms have a deep, earthy, meaty flavour with a strong smoky note, making them ideal for grilling and roasting. They are often used as a substitute for steak in vegetarian dishes as they have a very meaty texture and are quite firm and chewy due to their firm flesh, which generally remains intact as it retains its shape after cooking. Although the gills of portobello are perfectly edible, cooks usually remove them before cooking. The reason for this is that they are visually unsightly and can detract from the presentation of the dish.

STORAGE

Fresh Portobello mushrooms should be stored in the refrigerator in paper bags or wrapped in paper towels. Plastic packaging that can hold moisture should be avoided. Refrigerated portobello mushrooms should be consumed within one week.

FUN FACTS & TIPS

If you want to use your portobello mushrooms, you should not wash them. They will become mushy and lose their flavour. Wipe the portobello with a damp paper towel to remove dirt and debris.

NUTRITION & HEALTH BENEFITS

• Protective effects on the brain in older adults
• Reduced risk of cancer and diabetes
• Reduced risk of Alzheimer's disease and heart disease
• Protection against osteoporosis and kidney stones
• Protection against stroke
• Popular nutrient for exercise recovery
• Promotes gut health
• Tames the effects of free radicals

Fantastic source of vital nutrients such as calcium, phosphate, potassium, and vitamins C, PP, A, B1, B2, B, sodium and iron, minerals calcium, magnesium, potassium, phosphorus, iron

Common Names: King of mushrooms, Portabello, Portobella, Champignon Button Mushroom, Cremini, Cultivated Mushroom, Table Mushroom,  Agaricus Bisporus, Pratarolo Meadow Mushroom from Prato Meadow 霸王菇, 波特菇