A.K.A

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.

The portobello was “discovered,” probably by accident, when cremini caps were left to grow, open up, and develop gills. Creminis take about seven weeks to grow to the size at which they’re picked. Those that are not picked then mature to become portobellos within three to five days, often growing to six inches across in size. During this growth spurt, the mushroom’s gills become fully exposed, causing it to lose moisture. The loss of moisture concentrates the mushroom’s flavor and gives it the dense, meaty texture for which it’s renowned.

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.

Though most people are concerned only with the meaty caps, you can use all parts of a portobello. The stems, once trimmed and wiped cleaned, can be chopped up to use in a duxelles as you would use the stems of cultivated mushrooms. The gills, however, will turn anything you cook dark grayish brown, so it’s best to scrape them off. You can also scrape out the gills to make a little more room if you’re stuffing the mushrooms. But if you don’t want to waste the gills, add these flavorful scrapings to stocks or dark sauces.

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 circulate. 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.

Recipes

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  Recipe

  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.

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  Recipe

  Grilled Portobello Quesadillas

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

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  Recipe

  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.

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  Recipe

  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.

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  Recipe

  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…

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  Recipe

  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,…

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  Recipe

  Portabello Mushrooms with Creamy Spinach-Artichoke Filling

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

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  Recipe

  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…

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  Recipe

  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.

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  Recipe

  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.