Portobello Mushroom

part of: Common Mushroom

Portobello mushrooms are simply the fully mature form of the common brown mushroom (also sold younger as Swiss browns or cremini). Allowed to grow to full size, the cap opens wide and flat, developing a dense, meaty texture and a deeper, earthier flavour than its younger counterparts.

Their size and substantial texture make them a natural stand-in for meat — a whole portobello cap fits perfectly in a burger bun, and they take beautifully to grilling, roasting, or stuffing. They’re a barbecue staple for vegetarians and a genuinely satisfying option in their own right, not just a substitute.

Portobellos are widely available in Australian supermarkets year-round. When buying, look for firm, dry caps with intact gills. The dark gills are edible but can be scraped out if you prefer a cleaner presentation or want to stuff the cap.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Portobello mushrooms are cultivated on farms in climate-controlled growing rooms. A substrate of composted straw and manure is pasteurised and inoculated with mushroom spawn (mycelium). A casing layer of peat and lime is applied on top. Over several weeks, the mycelium colonises the substrate and produces fruiting bodies. For portobellos, the mushrooms are allowed to grow to full maturity with open, flat caps before harvesting by hand.

Nutrition (per 100g)

Energy 22kcal
Protein 2.1g
Carbs 2.6g
Fat 0.3g
Fibre 1.3g Sugar 2.5g
Mass Distribution

1 piece whole is about 84 g — roughly 20 kcal of this.

What it costs the planet (per kilo)

Carbon ≈3kg
Freshwater ≈300L
Land ≈1m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

meaty grill vegetable

Goes well with
garlic balsamic vinegar goat cheese spinach olive oil
Classic dishes
  • Portobello burger
  • Stuffed portobello mushrooms
  • Grilled portobello steak

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromCommon Mushroom, fruiting body goes well withgarlic goes well withbalsamic vinegar goes well withspinach goes well witholive oil shares a sourceCremini Mushroom shares a sourceMushroom Broth & Gravy shares a sourceMushroom Pantry & Seasonings shares a sourcePrepared & Canned Mushrooms shares a sourceWhite Button Mushroom
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