Portabello
A grown up cremini being tan or brown cap measuring up to 6 inches in diameter. Fully open caps with dark brown almost black gills. Deep, meat-like texture. Take off stems, can be used as stock. Use cap whole or chopped. Grilled as vegetarian alternative to burgers. Also used as “crusts” or “bowls” to fill. Broiled, roasted, soups, sauteed.
Organic Portabello mushrooms are currently sourced from Chester County, PA.
A grown up cremini being tan or brown cap measuring up to 6 inches in diameter. Fully open caps with dark brown almost black gills. Deep, meat-like texture. Take off stems, can be used as stock. Use cap whole or chopped. Grilled as vegetarian alternative to burgers. Also used as “crusts” or “bowls” to fill. Broiled, roasted, soups, sauteed.
Organic Portabello mushrooms are currently sourced from Chester County, PA.
A grown up cremini being tan or brown cap measuring up to 6 inches in diameter. Fully open caps with dark brown almost black gills. Deep, meat-like texture. Take off stems, can be used as stock. Use cap whole or chopped. Grilled as vegetarian alternative to burgers. Also used as “crusts” or “bowls” to fill. Broiled, roasted, soups, sauteed.
Organic Portabello mushrooms are currently sourced from Chester County, PA.
Portabella mushrooms are best suited for cooked applications such as broiling, sautéing, 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, minced into a filling for a mushroom strudel, or chopped and cooked in an omelet. The caps are the part that is predominately cooked and consumed as the stem can be fibrous and woody, but the tough stem can also be used to add flavor to stock. Portabella mushrooms pair well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme, or cilantro, marinara, 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.
Recipes:
https://www.greatbritishchefs.com/recipes/grilled-mushroom-recipe
https://minimalistbaker.com/portobello-steaks-avocado-chimichurri/