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TIP OF THE DAY: Grilled Portabella Mushrooms

If you’ve never made delicious grilled portabella mushrooms, firing up the grill on Memorial Day weekend is an opportunity to cook these fab fungi.

Small, brown cremini mushrooms, the size of white button mushrooms, grow up into more complex-flavored portabellas. Meaty in both taste and appearance, they grow from three inches to an enormous 10 inches in diameter, with firm flesh. Like meat, they even release juices when cooked.

Scrumptious on their own, portabellas are also a food of choice for dieters, vegans, vegetarians and those watching their cholesterol. They can be grilled in lieu of beef, and they make wonderful grilled vegetable sandwiches.

Served them whole or sliced, stuffed or as “burgers.” For a simple yet elegant starter, serve sliced grilled portobellas drizzled with a balsamic reduction (recipe below), with some greens on the side (we love a feisty arugula-fennel-watercress combination with a few grape tomatoes).


Portabella mushroom caps on the grill. Photo courtesy


Originally available wild from December to March, portabellas are now cultivated year round.

Get the recipe for a portabella Philly Cheese “Steak” (photo below) and this beautiful portabella recipe, stuffed with a salad of microgreens and sprinkled with goat cheese.


Grilled Philly Cheese “Steak” with portabella
mushrooms. Photo courtesy Mushroom



1. Remove stems and save for another purpose (omelet, salad, etc.). Wipe the portabella caps with a damp paper towel.

2. Brush the tops with olive oil or canola oil. Cook portabellas gills down for the first 10 minutes to allow moisture to escape. Flip and grill tops.

3. Season as desired before serving.


How can one mushroom, Agaricus bisporus, be known by so many names?

When young, the mushroom is variously called a baby portobello, baby bella, brown mushroom, crimini, Italian mushroom, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom.

When mature, the mushroom portabella, portobella or portobello. We prefer portabella because it flows easiest off the tongue.




  • 1 cup balamic vinegar
  • 1 clove garlic, crushed

    1. Combine balsamic vinegar and garlic in a small saucepan. Bring to a boil over medium-high heat.

    2. Reduce heat to medium-low; simmer until the vinegar has reduced to 1/4 cup. Cool to room temperature.

    3. Drizzle over grilled portabellas.


    Check out the different types in our Mushroom Glossary.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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