Portobello (or Portabella) mushrooms got its name from the town of Portobello in Italy where commercial cultivation of the mushroom was started in 1707. The cap of the portobello mushroom ranges from 2 to 5 inches in diameter with the most common commercial varieties being the size of your typical hamburger. Portobello mushrooms are prized for their meaty taste and are commonly used at meat substitutes. While portobello mushrooms are very common in the wild, it is advisable to learn as much about them from trained experts because it has a look-alike called the “Destroying Angel” which is particularly dangerous.
Portobello Mushroom Trivia
- Portobello mushrooms have a dense and chewy texture which makes them great for grilling alongside (or as a replacement for) hamburgers.
- Portobello mushrooms, piece by piece, have more potassium than bananas.
- Portobello mushrooms are actually Cremini mushrooms that are at their most mature stage of development.
- What’s in a name? Cremini mushrooms are also called “Baby Bellas” or Baby Portabellos.