Portobello Mushrooms

Estimated Inventory, 5 lbs : 25.50
This item was last sold on : 07/07/25

• 111 Featured Restaurants

• View where this article is trending worldwide

• See Recipes

• Learn More

• Questions & Feedback

Description/Taste

Portobello mushrooms are medium to large in size, averaging 10 to 15 centimeters in diameter, and will vary in appearance from convex to broad and flat, depending on maturity. The caps are generally plump, ranging in color from tan to dark brown, and have a smooth to slightly wrinkled nature. The cap's surface is also sometimes covered in small flaky scales and is firm, spongy but delicate, being easily punctured or scratched, occasionally creating spots of pink-red bruising. Underneath the cap, fully developed dark brown gills are crowded, narrow, and free-standing. Some Portobello mushrooms are also sold with their stems partially intact. The stems can be 2 to 7 centimeters in length and 1 to 3 centimeters in diameter and have an ivory to white hue with a fibrous consistency. Portobello mushrooms are known for their dense, meaty, sturdy, thick, and hearty texture and can be eaten raw or cooked. When cooked, the mushrooms intensify in flavor and develop an earthy, savory, rich, subtly smoky, and umami-filled taste.

Seasons/Availability

Portobello mushrooms are available year-round, with a peak season in December through March.

Current Facts

Portobello mushrooms, botanically classified as Agaricus bisporus, are the larger, earthier, and more mature versions of a common mushroom belonging to the Agaricaceae family. Agaricus bisporus is one of the most popular species commercially produced worldwide, and the mushrooms are consumed at multiple stages of maturity. When the mushrooms are harvested in their immature brown stage, they are commonly known as Cremini, Crimini, Baby Bella, and Chesnut mushrooms. They are also cultivated to produce an immature white variation known as White mushrooms, Button mushrooms, Table mushrooms, and Common mushrooms. Portobello mushroom is the descriptor for Agaricus bisporus mushrooms that have matured and grown full-size. The caps are the largest of all cultivated mushrooms and are favored for their rich, savory, and earthy taste and dense, meaty texture. Portobello mushrooms are one of the top cultivated varieties in the United States, but despite their popularity in the modern day, the mushrooms only achieved commercial success once they were rebranded in the 1980s. Prior to the 80s, Portobello mushrooms were an undesired variation of Agaricus bisporus commonly discarded. Portobello mushrooms now account for around ninety percent of the mushroom production in the United States and are utilized by chefs and home cooks in a wide variety of raw and cooked culinary preparations. The large caps are also famously known as a meat substitute.

Nutritional Value

Portobello mushrooms are a source of potassium to balance fluid levels within the body, copper to develop connective tissues, fiber to regulate the digestive tract, and selenium to produce DNA. The mushrooms also provide vitamin D to assist the body in absorbing calcium, phosphorus to repair tissues, and other nutrients such as niacin and vitamin B6.

Applications

Portobello mushrooms have a savory, earthy, subtly smoky, and umami-packed taste suited for fresh and cooked preparations. The mushrooms should be cleaned before use and wiped with a damp cloth or lightly rinsed and dried. Portobello mushrooms can be finely chopped and added to salads or tossed in oils and herbs as a topping over crostini. The mushrooms can also be cooked as heating the fungi intensifies their flavor. Portobello mushrooms are popularly broiled, grilled, or sauteed and are famously used as a bun replacement for burgers. Portobello mushrooms can also be hollowed and used as a pizza crust, stuffed with grains and cheeses, or grilled and used as a savory base for open-faced sandwiches. Try chopping Portobello mushrooms and adding them to pasta or rice dishes, slice into salads, stir into stews, curries, and soups, or mix into rice and noodle dishes. The mushrooms can also be combined into egg-based dishes such as frittatas and omelets. Portobello mushrooms pair well with fresh herbs such as oregano, rosemary, thyme, or cilantro, cheeses including goat, mozzarella, and parmesan, aromatics such as garlic, onions, ginger, and shallots, tomatoes, spinach, and other leafy greens. Whole, unwashed Portobello mushrooms should be stored in a paper bag in the refrigerator for up to one week. The mushrooms can also be cooked and stored in the freezer for several months.

Ethnic/Cultural Info

In the United States, the origins and spelling of Portobello mushroom is a name heavily debated. Portobello mushrooms are known as Portobello, Portabello, and Portabella, and it is generally accepted that any of these spellings are correct. The vast number of spellings is attributed to the fact that Portobello was a name selected as a part of a marketing rebranding of the mushrooms in the 1980s. Multiple spellings were adapted throughout the marketing campaign among growers, retailers, and consumers, creating confusion around the correct name. There are also several legends about the origins of the name Portobello. One story claims that Portobello is derived from the Italian words "porto," meaning "port" or "porta," meaning "door," and "bello," translating to "handsome" or "bella," meaning "beautiful." Legend states that the name was generated from an unknown site in Italy, explaining why the mushroom developed its Italian-born "handsome" or "beautiful" name. Another theory points to London, where Portobello Road is a famous shopping district where the mushrooms may have been once sold.

Geography/History

Agaricus bisporus is native to Europe and has been growing wild since ancient times. Wild versions of this species were commonly found growing individually in grasslands, temperate forests, warm, humid regions with leaf litter, near conifers, in areas with soil rich in humus, and on land near human dwellings such as fields, animal pastures, and gardens. Much of the species' history in the wild is unknown, but academic studies have hypothesized that the mushrooms were carried from Europe to East Asia and were later spread to North America in the early ages. Agaricus bisporus was first cultivated in the early 1700s in France and is one of the only mushroom species that has acquired worldwide popularity with a relatively short history of cultivation, having been produced for a little over 300 years. Commercially grown Agaricus bisporus was initially planted in tunnels, caves, and quarries to control humidity and temperature, and the first record of the mushroom was documented by French botanist Joseph Pitton de Tournefort in 1707. Later in 1893, the Pasteur Institute in Paris created sterilized spawn, also known as pure culture spawn, a discovery that allowed mushroom growers to consistently produce white mushrooms. In Europe and the United States, commercial Agaricus bisporus mushrooms were traditionally small and brown. In 1926, Pennsylvania mycologist Louis Ferdinand Lambert isolated the genes for pure white mushrooms and was able to create a consistent, scalable variation of the common brown fungi. White Agaricus bisporus quickly became the most desired version of the produced mushroom in American commercial markets. During this time, brown Agaricus bisporus mushrooms faded from commercial sales, and larger versions of the brown mushrooms were mostly discarded or taken home by the growers as a culinary ingredient. It wasn't until the 1980s that large brown mushrooms were rebranded into a trendy commercial item under the name Portobello. Throughout the 80s, natural grocery stores were being constructed across the United States, and with the trends of healthy foods rising in popularity, large brown Agaricus bisporus was reborn into the Portobello mushroom. The name Portobello was the brainchild of a marketing group working on rebranding the mushroom. Portobello mushrooms were advertised as a premium cultivar used as a flavorful and dense meat substitute. The hearty mushrooms were heavily promoted through restaurants, media outlets, food writers, and chefs to consumers, creating demand for the once-disregarded mushroom. Today Portobello mushrooms are primarily produced in specially designed warehouses and are harvested by hand. It is rare for the mushrooms to be found in the wild. When available, Portobello mushrooms are sold through select grocers, fresh markets, and distributors worldwide.

Featured Restaurants

Restaurants currently purchasing this product as an ingredient for their menu.

Belmont Park Cannonball	San Diego CA	858-228-9283
UCSD Food & Nutrition Department La Jolla	San Diego CA	858-761-1269
Belmont Park Draft	San Diego CA	858-228-9283
Prey Brewing Company	Vista CA	760-822-4226
Bang on 5th	San Diego CA	619-677-5650
Glenbrook Health Center	Carlsbad CA	760-704-1000
Coya Peruvian Secret	Del Mar CA	619-295-3172
Justin Hoehn	San Diego CA	619 326 8895
Cocina De Barrio	San Diego CA	760-840-1129
The Roxy Encinitas	Encinitas CA	760-230-2899
Nomade Tapas and Records	San Diego CA	619-616-1670
Ridgeview Health Center	San Diego CA	858-293-3950
Bread & Cie Café	San Diego CA	619-683-9322
Encontro North Park	San Diego CA	310-955-6333
Ranch Catering	San Diego CA	858-491-9100
InterContinental Banquet Kitchen	San Diego CA	619-501-9400
Park Hyatt Aviara	Carlsbad CA	760-448-1234
Salt and Lime	Del Mar CA	858-926-8582
Poseidon on the Beach	Del Mar CA	858-755-9345
Burgo Direct	Chula Vista CA	619-793-2325

the other 91...

Nolita Hall	San Diego CA	619-618-8820
insideOUT	San Diego CA	619-888-8623
Luce	San Diego CA	619-275-2094
Crust Pizzeria Solana Beach	Solana Beach CA	858-212-8751
WaterBar	San Diego CA	619-308-6500
Peohes	Coronado CA	619-437-4474
American Pizza Manufacturing	La Jolla CA	858-246-6756
Coral Del Mar	Del Mar CA	858-449-6679
Sheraton Carlsbad (20/20)	Carlsbad CA	760-827-2400
Palmys	San Diego CA	858-886-7111
Miguel's Cocina Carlsbad	Carlsbad CA	760-759-1843
Common Theory	San Diego CA	858-384-7974
Bernardo Heights Country Club	San Diego CA	858-487-4022
Cape Rey Carlsbad, a Hilton Resort	Carlsbad CA	760-602-0800
Solare Ristorante Lounge	San Diego CA	619-270-9670
Del Mar Country Club	Rancho Santa Fe CA	858-759-5995
Bencotto Italian Kitchen	San Diego CA	619-822-5493
Sisters Pizza	San Diego CA	858-228-6822
One Door North	San Diego CA	858-232-4220
The Santaluz Club Inc - Bistro Kitchen	San Diego CA	858-759-3150
Piatti	San Diego CA	858-454-1589
PFC Fitness Camp	Carlsbad CA	888-488-8936
Golden Door	San Marcos CA	760-761-4142
Viejas Casino Grove Steakhouse	Alpine CA	800-295-3172
Kitchens for Good - Culinary Program	San Diego CA	619-450-4040
The Glen at Scripps Ranch	San Diego CA	858-444-8500
Cocina de Barrio NP	San Diego CA	858-349-2313
The Promiscuous Fork-La Jolla Blvd	La Jolla CA	858-776-3246
Ron Oliver	San Diego	619-295-3172
San Diego Yacht Club	San Diego CA	619-758-6334
Great Maple Hillcrest	San Diego CA	619-255-2282
Pizza Cassette	San Diego CA	802-310-5601
Coronado Yacht Club	Coronado CA	619-435-1848
Convention Center Shell	San Diego CA	619-954-3063
Turf Supper Club	San Diego CA	619-234-6363
Tom Hams Light House	San Diego CA	619-291-9110
Park Commons - ARE	San Diego CA	619-295-3172
Mister A's	San Diego CA	619-239-1377
Cocina de Barrio Encinitas	Encinitas CA	760-840-1129
Nomad Donuts	San Diego CA	619-431-5000
Food by Chef Ty	Vista CA	424-278-8626
Fresco Cocina	Carlsbad CA	760-720-3737
Estancia Adobe	San Diego CA	858-550-1000
Marriott Marina Kitchen	San Diego CA	619-234-1500
Royal Polaris Sportfishing	San Diego CA	619-226-8030
Plant Based Meals	San Diego CA	858-255-0590
Blind Lady	San Diego CA	619-381-4475
Espadin	Temecula California	951-383-5585
Cal A Vie	Vista CA	760-945-2055
Stone Brewing-Liberty Station	San Diego CA	619-269-2100
The Guild Hotel	San Diego CA	619-764-5108
Sugar Bear Enterprises	San Diego CA	925-383-3623
Reata Glen	Ladera Ranch CA	949-545-2250
Miguel's Cocina Pt Loma	San Diego CA	619-224-2401
Savory Moment (1)	Carlsbad CA	619-633-8863
Giuseppe Restaurants & Fine Catering	San Diego CA	619-436-7006
Urban Kitchen Catering	San Diego CA	619-276-8803
C 2 C	San Diego CA	619-972-9345
Crust & Brew	San Diego CA	858-212-8751
Madison	San Diego CA	619-822-3465
The Country Club Of Rancho Bernardo	San Diego CA	858-487-1134
AKA	San Diego CA	619-595-1450
Ciccia Osteria	San Diego CA	619-674-4069
Sheraton La Jolla	San Diego CA	858-453-5500
Mia's	Carlsbad CA	909-521-8239
Armonia LLC	San Diego CA	619-724-7210
Lauberge Del Mar	Del Mar CA	858-259-1515
Fox Point Farms	Encinitas CA	619-892-0553
Burger Deck	San Diego CA	619-200-4201
Extraordinary Desserts	San Diego CA	619-294-2132
Slowly	San Diego CA	858-352-6080
Village Pizzeria Bay Side	Coronado CA	619-522-6890
Joya Kitchen	San Diego CA	619-255-5979
Village Pizzaria	Coronado CA	619-522-6890
University Club	San Diego CA	619-234-5200
Maderas Golf Club	Poway CA	858-451-8100
Carte Hotel	San Diego CA	619-365-1858
Cocina de Barrio Point Loma	San Diego CA	858-349-2313
Kona Kai Resort and Marina	San Diego CA	619-221-8000
US Grant Hotel Main	San Diego CA	619-232-3121
JRDN Restaurant	San Diego CA	858-270-5736
Milton's Delicatessen, Grill & Bakery	Del Mar CA	858-792-2225
Pacific Yacht Agents	Los Angeles CA	808-214-0970
Farm Fresh Meals	Vista CA	760-707-2383
Rancho Santa Fe Golf Club	Rancho Santa Fe CA	858-756-1582
UCSD Food & Nutrition Department Hillcrest	San Diego CA	619-380-9840
Viejas Casino Banquets	Alpine Ca	619-295-3172
Extraordinary Desserts Union St.	San Diego CA	619-294-7001
Bridges at Rancho Santa Fe	Rancho Santa Fe CA	858-759-6063
Parkhouse Eatery	San Diego CA	619 295 7275
Harvest Kitchen	Vista CA	619-709-0938

Recipe Ideas

Recipes that include Portobello Mushrooms. One

is easiest, three is harder.

The Garden Grazer		Sautéed Portobello with Spinach
Utterly Ruins		Garlicky Portobello Mushroom Sandwich
Italian Food Forever		Caprese Mushroom Melts
Amuse Your Bouche		Creamy Portabello, Kale and Quinoa Bake
Vegan Yumminess		Spinach and Avocado Stuffed Portabellos
Pink Parsley		Lasagna-Stuffed Portabellos
Delish Knowledge		Portobello Cheesesteak Sandwiches
Vegan Richa		Vegan Portabella Mushrooms with Herbs Chickpeas
From A Chef's Kitchen		Barley Risotto Stuffed Portobello Mushrooms
Keepin' it Kind		Smokey Roasted Portabello Sushi Rolls

the other 24...

Bev Cooks		Potabello and Kale Stroganoff
Proud Italian Cook		Caprese Style Portobellos
Real Housemoms		Jalapeno Popper Stuffed Mushrooms
The Wicked Noodle		Garlic Portabello Mushrooms with Pecorino Romano
Little Spice Jar		Shrimp Stuffed Portobella Mushrooms
Minimalist Baker		Poblano and Portabello Fajitas
Seasoned to Taste		Mushroom Bourguignon
Tortillas and Honey		Portabello Breakfast Cups
Veganosity		Portobello Mushroom Bacon
Skinnytaste		Grilled Portabello Mushroom Burger
Slice of Kitchen Life		Creamy Spinach Stuffed Mushrooms
Skinny Mom		Portobella Pizza Caps
Taste, Love and Nourish		Vegetable Stuffed Portabella Mushrooms
Yes, I Want Cake		Portabello Pesto Panini
Running In A Skirt		Vegetarian Crock Pot Mushroom Soup
The Kitchen Whisperer		Chunky Portabella Veggie Burgers
Erica's Recipes		Broccoli Stuffed Portabello Mushrooms with Dijon Chedder Sauce
A Cozy Kitchen		Portobello Fries
Sprinkles and Sprouts		Mushroom Miso Soup
Life As a Stawberry		Portabello Mushroom Pizzas
Oh My Veggies		Cabernet Portabella Burgers
Rachel Cooks		Grilled Portobella Mushrooms with Spinach and Cheese
Tasty Eats At Home		Portabello Mushroom Egg Pizza
Green Kitchen Stories		Porttobello Peach Burger