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The Portobello is a jumbo size mushroom. The saucer-sized cap ranges from dark brown to tan and is firm, thick, spongy, and meaty, with a concentrated, intensely smoky, and earthy flavor.
Portabello mushrooms are best suited for cooked applications such as broiling, sauteing, and grilling. They are extremely versatile and can be grilled whole to make a vegetarian burger or hollowed out and used as a pizza crust or bowl for other fillings. They can also be chopped and mixed into soups and stews, baked into pasta or rice dishes, sliced into salads, or chopped and cooked in an omelet. Portabello mushrooms pair well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme, or cilantro, spinach, leafy greens, tomatoes, goat cheese, mozzarella, cream-based sauces, garlic, and onions.
They will keep 7-10 days when stored in a paper bag in the refrigerator. They can also be cooked and stored in the freezer for a couple of months.