Portobello Mushroom

portobello mushroom, (Agaricus bisporus), also spelled portabella or portabello, also called cremini, crimini, common white mushroom, white button, brown mushroom, or baby bella, widely cultivated edible mushroom (order Agaricales, phylum Basidiomycota). One of the most commonly consumed mushrooms in the world, the fungus is sold under a variety of names and at various stages of maturity in brown, white, and off-white forms. It is found naturally in grasslands around the world and is grown commercially in many countries.

The various colours and sizes of the portobello mushroom are enjoyed for their umami-rich flavour and agreeable texture. The fungi can be eaten fresh atop a salad but are more commonly grilled or sautéed. They are also used in soups or as a pizza topping, and larger caps can be stuffed and cooked. Large portobellos can be served whole as steaks or burgers, and all forms of the mushroom are a common meat substitute in vegetarian dishes. They are sold fresh or canned, sliced or whole.

Portobello mushrooms are a source of B vitamins, phosphorus, potassium, selenium, and copper. Wild mushrooms or cultivated mushrooms that have been exposed to sunlight or another source of ultraviolet light are a decent source of vitamin D; a substance in the mushrooms, known as ergosterol, produces vitamin D₂ (ergocalciferol) only when exposed to ultraviolet light.