Portobello is a fully ripe Crimino mushroom, one of the varieties of champignon.

The name “portobello” appeared in the 1980s as a great marketing ploy aimed at popularizing a nondescript mushroom that sellers had to throw away too often.

The portobello mushroom has a large, up to 15 cm in diameter, fully opened flat hat (calorizer). Since these are the most mature specimens, the hymenial plates of the portobello are completely open, which means that some of the moisture from the fungus has evaporated. As a result, the aroma of the mushroom is concentrated and intensified, and the structure becomes denser, “fleshy”.

Portobello can be bought in delicatessens and also in some supermarkets.

Calories in fresh portobello
The calorie content of fresh Portobello is 26 kcal per 100 grams of product.

Useful properties of fresh portobello
Mushrooms of various types have many useful properties, and fresh portobello mushrooms (calorizator) are no exception. They have many useful vitamins, amino acids, microelements, due to which they improve blood composition, are a prophylactic against cancer and infectious diseases, and also nourish brain cells, act as an immunostimulant.

And riboflavin and thiamine help prevent headaches, migraines, and also help with severe fatigue and overwork. Significantly reduce the risk of heart disease, have a positive effect on potency in men and contribute to weight loss.

In dried form, portobello mushrooms will greatly help people suffering from stomach diseases, such as ulcers.

Portobello fresh in cooking
Portobello stems tend to be fibrous and should be removed and used in soups, broths, sauces, etc. The caps can be used sliced ​​like any other mushroom, but it makes more sense to use them whole, grilled, in sandwiches, appetizers, and as the base for a variety of stuffed dishes.