(Agaricus Bisporus Brunensis)

The portabello is a giant chestnut mushroom and has a light to dark brown colour. This mushroom has a large top and a small stem. In the Netherlands also known as the barbecue-grill mushroom.

  • Slightly nutty flavour, slightly stronger than the ordinary, smaller chestnut mushroom.
  • Extremely suitable for filling.
  • Available throughout the year


  • Cooked with meat To do this, cut the large portabello into thick slices or smaller cubes.
  • Meat substitute Portabello mushrooms can be fried in the pan or grilled in the oven. If you then fill them with cheese and let this melt for a while, you have a delicious replacement for a hamburger. Nice on a sandwich with some salad and some slices of tomato.
  • Barbecue, or grill. Larger chestnut mushrooms can be easily filled. There are many options for this, but often a large portabello is filled with cheese, onion and garlic. Enjoy a delicious bite to eat after putting it in the oven or on the barbecue for a bit.
  • Tapas


Portabello mushrooms can be kept a little longer. They can be stored in the refrigerator and can be kept for 5 to 7 days. It is best to leave the mushrooms in the original packaging. If you buy them separately, do not put them in a closed plastic bag. This stifles the mushrooms, making them moist and shrivelled. Mushrooms need to ‘breathe’. A paper bag or a dry tea towel works best.


Gently clean portabello mushrooms with a brush or a damp paper towel. Cut off the lower part of the stem and cut the mushroom into slices or quarters. Do not clean the mushrooms under running water or by leaving them in water. They retain water and that leads to a loss of flavour.

Nutrition facts champi

Per 100 grams

Kcal 11 kcal
Fat 0.0 g
Carbohydrates 0.4 g
Protein 2.3 g
Vitamin C 4 mg
Fibres 1.5 g
Calcium 25 mg
Sodium 5 mg
Iron 0.2 mg

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