Get easy prep tips for this mushroom loved by meat lovers and vegetarians alike
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.
Power food
Portobello mushrooms are an excellent source of niacin and a good source of potassium and selenium.
Get grilling
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.
Preparation, uses, and tips
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.
Nutritional Highlights
Portobello mushroom (raw), 100g
Calories: 26
Protein: 2.5g
Carbohydrate: 5.1g
Total Fat: 0.2g
Fiber: 1.5g
*Excellent source of: Niacin (4.5mg)
*Good source of: Potassium (484mg), and Selenium (11mcg)
*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., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
