Portobello mushroom
Agaricus bisporus (Fungi)
Deep, meaty, umami; the most beef-like flavor of any mushroom; grills with steak-like character.
About Portobello
The portobello mushroom is the fully-mature, large-capped form of the cremini/button mushroom species — same fungus, just allowed to grow to 4-6 inch diameter before harvest. The defining culinary use is as a meat substitute: grilled or roasted portobello caps replace burger patties in vegetarian cooking, with the savory umami depth and meaty texture standing in for beef. The dark gills under the cap are edible but can release dark juice that discolors other ingredients; many recipes specify scraping them out. Stems are tougher than caps but excellent in stocks. Portobello marketing as a vegetarian alternative to meat emerged in the 1990s and has become a staple of American restaurant vegetarian menus.
Variety profile
Common uses
- Grilled portobello burger
- Stuffed baked portobello
- Pan-seared steak substitute
- Sliced in pasta
- Filled with bread crumbs and cheese
Editorial notes
Scrape out the dark gills with a spoon before grilling — they release dark liquid that can discolor accompaniments. Marinade penetrates portobello well (60+ minutes minimum).