One of the tastiest mushrooms, but did you know…
The name “portobello” began to be used in the 1980s as a brilliant marketing ploy to popularize an unglamorous mushroom that, more often than not, had to be disposed of because growers couldn’t sell them
Portobello mushrooms: Portobellos are an excellent source of riboflavin (also known as vitamin B2), a vitamin that is important for energy production because it helps the body break down carbohydrates into sugar for fuel. Portobellos are also a good source of selenium.
The stems of large portabella, while technically edible, can be woody and fibrous and are usually discarded (or used to flavour stock). Likewise, the dark black gills can be eaten, but they’ll turn your food a nasty, murky, scuzzy brown, so it’s best to scrape’em out.