These are Swiss brown mushrooms that have been allowed to grow larger. They are usually harvested when 8-10 cm in diameter, with well formed gills. They have a very rich and intense flavour, and as they are flat they are perfect for stuffing.
Remove from plastic packaging and refrigerate in a paper bag. Mushrooms continue to grow after harvesting and they will respire or ‘sweat’ in plastic bags. Brown paper bags will absorb moisture and keep mushrooms fresher.
How to prepare
Cultivated mushrooms don't need peeling – just wipe both the cap and stalk with a paper towel. Do not wash. Field mushrooms sometimes need peeling.
Ways to eat
Mushrooms are very versatile and will add flavour to many dishes. They can be used with meat, in soups, sauces, braises, stews, stir fries, omelettes, pies, salads and on pizzas. They can be barbecued, stir fried, baked, grilled, fried or poached. Serve them raw with a dip or in salads.
Portobello: bake, braise, grill, roast, stir fry, stuff.
Mushrooms are a good source of biotin and pantothenic acid, a source of dietary fibre, niacin, riboflavin, vitamin B6, copper, phosphorus and selenium, and contain a dietary significant amount of potassium.
Portobello mushrooms are a good source of niacin, pantothenic acid, riboflavin and selenium; a source of vitamin B6, copper and phosphorus and contains potassium.