Did you know? Button, cremini and portabella mushrooms are all the same species of mushrooms, but at different stages of maturity. Portabella mushrooms are the oldest of the 3, hence they are the largest in size, darkest in colour and have a dense, ‘meaty’ texture.  They have a rich, savoury flavour, classified as umami flavour and comes from a type of amino acid called glutamate, which is naturally present in mushrooms. 

As mushrooms age, the umami flavour intensifies, because mushroom loses water and the flavours become more concentrated. This rich ‘meaty’ flavour, along with the ‘meaty’ texture makes portabella mushrooms the perfect ingredient for vegan and vegetarian cooking.

Portabella mushrooms are great cooked on the BBQ and served as a vegan burger. Or grill them frilly side up, with a drizzle of olive oil, a spoonful of pesto and a sprinkle of cheese. Portabella mushrooms can also be stuffed and baked or used as a base for a small pizza. When finely diced, they become a versatile ingredient such as a filling for pastries, pockets and filo; to make ‘meatless’ mince (used on its own or to boost meat mince) for in tacos, nachos, enchiladas, Bolognese, Shephard’s pie and more, the options are endless.