Portobello MushroomAgaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, the same mushroom is known as
Portobello mushroom. When immature and white this mushroom may be known as common mushroom,
button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom.
When immature and brown this mushroom may be known variously as
Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.
The portobello mushroom, which can easily measure 6 inches in diameter, has an open, flat cap. The portobello's gills are fully exposed, which helps in evaporating the mushroom's moisture. This reduced moisture concentrates and enriches the flavor and creates a dense, meaty texture.
Their stems are very woody and should be removed, but can be used for soups & stocks. The caps can be used chopped, as with most mushrooms, but usually the portobello mushrooms are used as whole.
Portobello mushrooms will retain their nutrients when stir-fried, grilled, or microwave.
GoodnessThe body’s ability to produce its own antioxidants is enhanced by the selenium in portobello mushrooms which operates through the DNA. Hemoglobin synthesis is supported by the iron and copper. Portobello mushrooms have a high level of riboflavin which gives a healthy dose to cellular energy production. Adrenal gland function is aided by the pantothenic acid in portobello mushrooms. The very high levels of Zinc helps boost the body’s immune function such as wound healing and cell division. A reduced risk of Alzheimer’s disease has been linked to the high amounts of niacin found in portobello mushrooms.
