Portobello mushrooms contain vitamin D, fiber, niacin, copper, selenium, and phosphorus. They mushrooms are best suited for cooked applications such as sautéing, boiling, broiling, grilling, and baking. Before cooking, the mushrooms should be wiped with a damp paper towel, lightly rinsed and patted dry, or brushed to be cleaned. Both the stems and caps can be used, and they can be stuffed with bread crumbs, cheese, and sausage and baked for a hearty appetizer or side dish, grilled whole for mushroom sliders, or chopped and mixed into ground meat for additional protein. These mushrooms pair well with teriyaki sauce, cream-based sauces, pesto, poultry, beef, pork, crab, avocado, tomatoes, red peppers, broccoli, spinach, leafy greens, butter beans, green onion, leeks, garlic, kefalotyri cheese, blue cheese, feta, rice, and noodles.
Country of Origin: China
Net Weight: 250g approx.
