Best to buy
Portobello mushrooms are available year-round, but best in the spring and fall.
Cut & clean
Use a kitchen towel to lightly brush off any remaining dirt and slice.
Portobello mushrooms are great on the grill. Simply brush with olive oil, season to taste, and grill 4 to 6 inches (10 to 15 cm) above heat source. Serve as a side or as an excellent meat replacement.
Portobello mushrooms are delicious baked or grilled, whole or sliced. They make an excellent meat substitute and are a hearty addition to stir-fry dishes and sauces. When grilling or broiling, lightly brush caps and stems with oil to keep them moist, and season to taste. Grill or broil 4 to 6 inches (10 to 15cm) from heat source for four to six minutes on each side, brushing with oil again once or twice during cooking. The stems are very woody and should be removed and saved for soups and stocks.
Portobello mushroom (raw), 1 whole
Total Fat: 0g
*Excellent source of: Copper (0.64mg), Niacin (7.23mg), Pantothenic Acid (2.41mg), Phosphorus (208.98mg), Potassium (778.03mg), Riboflavin (0.77mg), and Selenium (17.68mcg)
*Good source of: Manganese (0.23mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.