In our study of mushrooms, we’ve already looked at agaricus bisporus, aka white button, and the crimini mushroom. But another one included in this grouping is the champignon, or the Portobello mushroom.
The Portobello or Portebello is a mature crimini demonstrated by its larger size and open cap. Its French name is champignon de Paris (Paris mushroom). These are considered large criminis. The difference is easily visible because the mature crimini aka portebello has a tan or brown cap and can measure up to 6 inches in diameter.
The Portobello mushroom is one of the most imposing mushrooms in size. It has a rounded, earthen tan flat cap with near black gills on its underside. Its stem is thick, white and edible. The Portobello mushroom has a very memorable, rich and meaty texture and flavor, which it retains even after cooking. Don’t let the look of the black gills on the underside keep you away from trying these healthy mushrooms.
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The Portobello mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy. Portobellos grow stacked in specially designed rooms with controlled temperature, humidity and fresh air.
They are easy to grill and great tasting grilled, broiled or roasted. I recently 
caught a cooking segment on a local TV station that showed how to grill them: wash and pat dry, sprinkle a little olive oil on cap part and grill several minutes on each side and it’s ready to serve. You can add seasonings sprinkled on top and sprinkle with parmesan cheese or season your olive oil prior to grilling. Slice and serve with a salad and you’ve got a delicious and healthy meal! (No extra charge for this recipe). I enjoyed trying them for a dinner meal served with a mixed greens salad at our favorite café in Williamsburg, VA – Aromas. Stuffed with basil & sun-dried tomato pesto & melted cheese, the huge Portobellos (2) were delicious, and I thoroughly enjoyed them. When we go back the next time, you know what I’m ordering!
The portebello mushroom is versatile and can be served as appetizers, entrees or side/main dishes. The portebello is a great vegetarian alternative and has a hearty taste and texture. As with the other mushrooms we’ve looked at to date, the Portobello mushroom also provides an excellent source of the B vitamin riboflavin, the antioxidant selenium, potassium, phosphors, and the B vitamins niacin, pantothenic acid, and copper. And, let’s not forget the all-important/necessary antioxidant ergothioneine that is present in this mushrooms and all mushrooms.
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