Portobellini mushrooms are medium in size with caps averaging 5-7 centimeters in diameter and are connected to a thick stem. Slightly smaller than the portobello mushroom, but larger than a chestnut button mushrooms. Portobellini mushrooms contain fiber, niacin, copper, selenium, and phosphorus. Portobellini can be sliced and mixed into salads, soups, stews, pasta, rice dishes, grilled for fajitas, or baked into macaroni and cheese
Botanical name: Agaricus bisporus
Common name: Portobellini, baby bella, juvenile portobello
Taste: A mild and earthy flavour with a firm texture
Nutritional value: Brown champignons contain vitamin D, potassium, amino acids, selenium, riboflavin, phosphorus, zinc, folate, and manganese
Ideal for: Portobellini mushrooms are best stuffed and roasted, they are great in risottos, pastas, pizza, stir-fries and grilled