Big, meaty portobello mushrooms (aso called portabella, portabello, portobella, or just simply “port”) are one of the most versatile mushrooms we grow. Broil whole, stuff with crab meat, stuffing, or mashed potatoes. Use as a pizza base, or burger topping (heck, they make great burgers!). Chop and saute, add to soups, use them in any way you’d use crimini mushrooms.
Portobello Mushrooms are grown compost and peat moss on Honeymoon farm in Oxford, PA. From our farm right to your market, you can guarantee your mushrooms are fresh. No winding path from farm to packing room to warehouse to distribution hub to grocery store – right from us to you.
At a glance:
- 1 large mushroom cap in a paper bag for freshness
- Deep, savory flavor and meaty texture
- Grill whole, broil, bake, or chop and cook like you would crimini mushrooms
- For best results, use within 7 days of purchase
These mushrooms are great as a crowd pleasing appetizer, side dish, or entree. Because of their natural meatiness, portobellos are a great meat substitute. Try making portobellos stuffed with crab cakes, portobello pizzas, or grill up for a vegetarian burger or put on top of a burger for some extra yum! For preserving, try freezing, drying, or canning.