Portabella mushrooms caps grow up to six inches across, handily filling a hamburger bun.
Meaty portabella mushrooms make a satisfying substitute for a burger on the grill, add toothsome texture to a salad and impart an earthiness to casseroles, soups and stews. Nothing more than mature cremini mushrooms, portabellas are available year-round in most grocery stores. Portabellas contain high levels of trace minerals like selenium, copper, riboflavin and phosphorus and a powerful antioxidant also found in chicken liver. Cooking doesn't negatively affect the nutritional value of mushrooms, so you can enjoy portabellas grilled, sauteed, stuffed and baked or broiled. Buy only firm, dry specimens, as slimy mushrooms have begun to decompose.
Instructions
1. Snap out the woody stem with your fingers and reserve it for use in stock or a saute.
2. Brush any loose dirt or grime from the mushroom cap and gills with your fingers, a damp towel or a soft-bristled brush.
3. Trim any darkened or disfigured gills from the underside of the mushroom cap with a kitchen utility knife.
4. Rinse off mushrooms with a gentle flow or spray of water in the sink, carefully cleaning off any residue or soil with your fingers. Pat dry with paper towels.
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