Portobello
Carbon Footprint (CO2e/kg):
0.8 kg
Tips:
When buying, look for Portobello mushrooms that have smooth, plump and dry caps with dark and firm undersides.
Trim or remove the stem before cooking as this can be quite tough, you can save the stem to use in vegetable stock.
To wash the mushrooms, place them in a bowl of warm water and gently rub them between your fingers to remove any dirt.
Food waste tip: There is no need to remove the dark gills as this is often a purely aesthetic step, so keep the mushroom intact and skip the scraping.
Time to Cook!
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