Portobello mushrooms, also known as portobella mushrooms and crimini mushrooms, or by their scientific name, Agaricus bisporus, are one of the most widely distributed mushrooms, found in every continent and almost every climate. Portobello mushrooms are easy to identify because of their large size, which is at least four inches in diameter, and their characteristic brownish color. Portobello mushrooms also have a deep musty smell that makes it seem like they were just picked up from the forest.

Portobello mushrooms are white and rounded when young. As they mature, the cap of the mushroom becomes flat and acquires their distinguishing dark color. Young Portobello mushrooms are known by the name Crimini or baby Bella.

Portobello mushrooms are mostly eaten broiled and grilled, but they can also be fried, baked, or sautéed. Because of their size and format, they are often used as a replacement for hamburgers in vegetarian recipes. Portobello mushrooms have a characteristic meaty texture that gets better the longer the mushrooms are cooked, so grilling may be the best way to bring out the flavor.

When buying Portobello mushrooms it's important to avoid any that look broken or bruised, as this may contribute to loss of flavor. Portobello mushrooms are specially sensitive to air oxidation, so they should be stored wrapped in a paper towel or in their original container. Refrigerating Portobello mushrooms is ok, but keep in mind that the longer you keep them, the more flavor they lose. Ideally, mushrooms should be consumed within five days of purchasing. Avoid washing Portobello mushrooms before cooking, as this also may contribute to loss of flavor. Tapping them to remove excess sand or debris is enough, or sweep them lightly with a cooking brush.

Portobello mushrooms are rich in potassium, essential amino acids, and vitamin B. They are low in calories and fat-free, but a great source of protein, which makes them a great choice for people watching their cholesterol intake or their waistline.