Inventory, 5 lbs : 13.00
This item was last sold on : 03/21/17
Portobellini mushrooms are slightly smaller than a Portobello mushroom. Their brown-tinged caps are roughly two to 3 inches in diameter with dark, exposed gills running beneath the cap. The stem is white and slightly detached, yet still edible. Portobellinis have a firm texture. The flavor is richer than a Crimini and milder than the Portobello.
Portobellini mushrooms are available year-round.
Portobellini mushrooms are known botanically as Agaricus bisporus, and are also known as ‘Baby Bellas’, and mini Portobellos. Portobellini mushrooms are mature white button mushrooms and slightly immature Portobello mushrooms, with the Crimini mushroom being one step below the Portobellini mushroom in size and age. The difference between these three mushrooms is merely age and size.
In Chinese medicine the Agaricus bisporus mushroom is used to help regulate the body’s energy. Mushrooms are the only source of vitamin D found in plants. Button mushroom varieties were traditionally used by the Chinese and Koreans to help increase milk production for breastfeeding mothers.
Portobellini mushrooms are very versatile and can be used in any number of applications. Use Portobellini mushrooms in lieu of their larger counterpoints, or when a smaller-sized mushroom is preferred. Stuff Portobellini mushrooms with bread crumbs, cheese and sausage and bake. Grill whole for mushroom sliders, or chop Portobelllini mushrooms small and mix into ground meat for a nutritional boost. Use the mature button mushroom in soups and stews, pasta or rice dishes or slice for salads. Pair with fresh herbs, 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.
Agaricus bisporus were revered by the Egyptians, who believed the mushrooms gave the consumer special powers or eternal life. They were the “food of the Gods” or cibus diorum in Rome and in Russian and Mexican folklore, mushrooms gave people superhuman strength.
Button mushrooms have grown wild since prehistoric times. Though it is unknown when mushrooms were first cultivated, it was likely in the Asian countries of Japan, India and China. Agaricus bisporus was first cultivated in Europe in the 17th century and in France, the mushrooms were cultivated in the catacombs beneath Paris leading to the moniker “champignons de Paris" or Paris mushrooms. Agaricus bisporus production accounts for 90% of the mushrooms cultivated in the United States. Portobellini mushrooms are harvested once the mushroom has reached a particular size, after the Crimini stage. If left to ripen further, the mushrooms can no longer be considered “Portobellini”.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Kat's Kitchen Collective||San Diego CA||619-742-4562|
|The Miller's Table||Oceanside CA||310-694-4091|
|ARHE Cuisine Corporation - Cocina Sirena||San Diego CA||619-564-8970|
|Zeetogroup||San Diego CA||619-955-8558|
|Bishop School||San Diego CA||858-459-4021 x212|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|The Wine Pub||San Diego CA||619-758-9325|
|Real Food & Spirits||Solana Beach CA||858-793-7325|
|La Costa Resort & Spa Bistro 65||Carlsbad CA||760-930-7063|
|The Curious Fork||Solana Beach CA||650-468-6195|
|Rustic Root||San Diego CA||619-702-5595|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Culinary Concepts||San Diego CA||858-530-1885|
|Crown Point Catering||San Diego CA||619-223-1211|
|Red Card Cafe||San Diego CA||858-291-8030|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Brothers' Provisions||San Diego CA||855-850-2767|
|La Jolla Country Club||San Diego CA||858-454-9601|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
Recipes that include Portobellini Mushrooms. One is easiest, three is harder.