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A rich flavored, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature. Beneath the cap, dark gills give this mushroom a distinctive appearance for identification. Also known by its scientific name, agaricus bisporus, this mushroom is delicious when grilled, broiled, or sautéed, providing a somewhat smokey or earthy flavor. When it is not fully grown, Portobello mushrooms are picked as a white round, button-shaped mushroom and referred to as Crimini, Bella or Baby Bella. As it matures, the mushroom cap and gills turn tan to dark brown and the cap becomes flat and broad in shape.

These are available from December to March. When selecting, choose those that are fresh looking and have firm, smooth caps avoiding mushrooms that are bruised, wrinkled or broken. To store, place in the refrigerator at 34ºF to 38ºF, loosely wrapped in their original container or wrapped lightly in paper towels or placed in a paper bag, but never stored in plastic. It is best to eat them as soon as possible after purchasing but if stored refrigerated, they can be kept for 7 to 10 days. When cleaning, avoid using water because it will reduce the flavor of the mushroom. Use a brush to clean sand, grit and other debris from the mushroom. If you must use water, use as little as possible and dry quickly with a paper towel.

This mushroom may also be referred to as a Portobella mushroom or as a Bella or as the smaller version, known as the Baby Bella and Crimini mushroom.