Portobello
The portobello is another mushroom from the
cultivated mushroom family. It is interesting to note that the
portobello and its cousin portobellini are only sold when in an
advanced stage of maturity.
The portobello has an exceptional taste and its aroma is
stronger than other cultivated mushrooms. It has firm and crunchy
flesh with a flavour that is rich and slightly sweet. The
portobello's cap can grow to an intimidating 20 centimetres!
Portobellos are excellent stuffed and served as an appetizer or
side dish. They can be sliced thick or thin, cubed, chopped or
minced. They add a lot of flavour to sauces or simmered dishes.
They can be fried in butter or oil, but keep in mind that they
absorb a lot of fat. They are particularly well-suited to grill on
the barbecue or to oven-bake or broil.
- Look for firm portobellos with unblemished, dry caps.
- Cultivated mushrooms are generally clean enough that they only need to be brushed and the base of the stalks cut before cooking.
- Clean and prepare the portobellos just before use to prevent darkening or spoilage.
- Do not soak portobellos as they quickly become waterlogged.
- They can be eaten raw or cooked.
- Because they already contain a lot of water, do not add salt before cooking. Sliced mushrooms should be sprinkled with a slightly acid liquid such as vinaigrette, lemon juice, apple juice or vinegar to prevent browning.
- Cook quickly on high heat and remove from heat source as soon as they start to yield water; keep this water to flavour sauces and soups.
- The size of the portebello makes it ideal to stuff and serve as an appetizer or side dish. The stalk of the portebello can be diced or sliced thinly to use in stuffing and soup.
- Cut thick slices and fry in butter or oil. Add to sauces and season with parsley and garlic. Grill on the barbecue by placing on a lightly oiled sheet of aluminium foil.
 Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta |
 Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto |
 Pesto-filled Portobello Caps |
 Portobello-stuffed Swiss Chard Leaves |
 Spinach Delight |
Click here and discover all our delicous portobello mushroom recipes !
Whole or sliced, portobellos are available year-round in METRO supermarkets.
Though they are low in energy, portobellos are a good source of potassium and riboflavin.
Portobellos should be stored in a paper bag or a cloth and will keep in the refrigerator for up to one week.