The Portobellini is closely related to the white mushroom (we think they are cousins) as they are similar in size and shape. The difference is its brown exterior colour and its nutty, earthy, more intense flavour.
Portobellinis make a great substitute for white mushrooms so why not go ahead and try them the next time you will be cooking mushrooms?
Preparation and serving suggestions
Similar to the white mushrooms, portobellinis need to be lightly rinsed, brushed or wiped with a damp paper towel before cooking. Being very versatile in the kitchen, they can served as an appetizer, side or entree.
Don't forget to explore our recipes section for some great ideas on how to use Portobellini mushrooms in the kitchen.