The portobello mushroom has a very memorable, rich and meaty texture and flavor, which it retains even after cooking.

Portobello mushrooms, like all fungus varieties, are one of the only natural sources of vitamin D. Portobello mushrooms are a rich source of copper and selenium; up to 28% of an individual’s recommended dietary allowance can be obtained from portobello mushrooms.

Mushroom caps should be kept dry and refrigerated until ready to use; they will keep for up to a week.