The portabella mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. It is a common mushroom that can be simply defined as a larger, earthier and mature form of the common White mushroom. Other mushrooms associated in the life span of a portabella mushroom are Button mushrooms, Crimini mushrooms, baby Portobella, baby bella, mini bella, Portabellini and Brown mushroom.

The portabella 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 portabella mushroom has a very memorable, rich and meaty texture and flavor, which it retains even after cooking.

Serving Ideas

Portabella mushrooms are versatile because of their size. They have a "meaty" texture and can be substituted for other proteins. Use in soups and stews, baked pasta or rice dishes, as a beef substitute or in salads. Prepare whole by grilling or stuffing. Pair with fresh herbs, fresh cow's milk cheeses, tomato or cream-based sauces, leafy greens, garlic and onions. Mushroom caps should be kept dry and refrigerated until ready to use; they will keep for up to a week.

Geography/History

The portabella mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy. The first documented cultivation of Agricus bisporus was made by French botanist Joseph Pitton de Tournefort in 1707. Portabellas grow stacked in specially designed rooms with controlled temperature, humidity and fresh air. They propagate with the assistance of agar, grain spawn and pasteurized substrates. Different strains and growing times allow this one singular species to achieve distinguished and different variations in color, size and flavor. Wild portabella mushrooms thrive on manure heaps, in garden wastes and along roadsides.

Seasons/Availability

Portabella mushrooms are available year round.