Portobello Mushrooms

Guide Note

Portobellos are large, mature crimini mushrooms, and like the crimini, are a variety of the common white mushroom, Agaricus bisporus.

The name, 'portobello,' is faux-Italian and reminiscent of London's Portobello Road, and was invented as a marketing gimmick. Variants such as 'portabella,' 'portobella,' and 'portabello' are equally correct.

The crimini was the most common mushroom in America until the white, traditionally French version of Agaricus bisporus took over, after World War II. The crimini was later re-purposed as an 'exotic' mushroom, with large, mature criminis following as 'portobellos.' They have been extensively cultivated since the 1980s.

Due to their age and large size, portobellos are not especially good for slicing or raw use, but are very flavorful when cooked, especially sauteed. They are often eaten on a bun, as a substitute for hamburger patties.

Fast Facts

1. Gilled fungus
2. Cultivated variety
3. Agaricus bisporus native to Europe and North America
4. Rich in vitamins and minerals