One of the nicest features of the portabella is its thick cap, the thickest in the mushroom world. This feature provides a unique meatiness—both in texture and flavor—and grilled portabellas are often enjoyed as a stand-in for meat in vegetarian dishes.

Due to the popularity of the species, smaller strains of Agaricus bisporus with darker flesh were bred and are sold as baby portobello, baby bella, crimini, mini bella and portabellini mushrooms.

Now for the spelling:

Is it portabella, portobella or portobello?

All three spellings are correct, with portobello being the most common. Call them whatever you want: Just call them for dinner!

This recipe, by chef and restaurateur James Boyce, makes a beautiful presentation as a first course or a light lunch entrée.

The grilled portabella is filled with herbed salad and rests on a bed of baked goat cheese.

How many types of mushrooms have you tried? See our Mushroom Glossary.