Portobello mushrooms are the kings of the fungi world. Their meatiness and size make them a great substitute for meat, not to mention a wallet-friendly alternative. When I stumbled upon the mushroom lady at the farmer’s market last weekend, a few portobellos jumped out at me and I couldn’t resist taking them home. I’ve been cooking them up every-which-way all week long!
- How to pick: Select mushrooms that are plump and firm. Avoid anything shriveled, dried out, or that feels slippery. And check to make sure they have an earthy smell to them.
- How to store: Store unwashed mushrooms in a paper bag in the refrigerator. Don’t opt for a plastic bag as it will trap moisture and spoil faster. And placing them in the refrigerator without the bag will dry them out. Mushrooms should keep 5-6 days. Also, cooked portobellos can be frozen and kept in your freezer for months (although uncooked mushrooms don’t freeze well).
- How to prepare: Mushrooms are extremely versatile. They can be eaten raw or are great sautéed, grilled, or baked. I add portobellos to my omelets, mix them into stir-frys, and sprinkle them atop my pizzas. I often toss one with olive oil, salt, and pepper and bake at 400 degrees for about 25 minutes. Then I thinly slice the mushroom and toss it in salads, add it to a veggie sandwich or mix into my favorite pasta dish. Also, portobellos are great stuffed (think breadcrumbs and cheese) and baked.
- Recipe ideas: Try The Kitchn’s Mushroom Soup; A Quinoa Stuffed Portobello with Raisins and Pine Nuts from Gluten-Free Goddess; Bon Appetit’s Potato and Portobello Mushroom Gratin (inspired by a dish at Boulevard!); Oprah’s Portobello Mushroom and Bell Pepper Sloppy Joes; and on Friday I’ll share my recipe for Balsamic-Rosemary Portobello Mushroom Burgers.
- Fun fact: Portobellos are just glorified crimini mushrooms. It’s the same type of mushrooms, just harvested 3-7 days after their crimini siblings. Once a crimini grows to anything over 4 inches, it’s deemed a portobello.
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