About
Agricus bisporus, in its mature form, is widely known as the Portobello Mushroom—a large, brown, open-cap variety of the same species that includes the white button and cremini mushrooms. Native to grasslands in Europe and North America, the Portobello is appreciated for its meaty texture, rich umami flavor, and culinary versatility. It’s a popular choice for vegetarians and vegans as a substitute for meat in burgers, steaks, and grills.
History
First cultivated in France in the 17th century, A. bisporus originally appeared in its white button form. The brown version (cremini), and its fully matured form (Portobello), gained popularity later in the 20th century, especially in Western cuisine. The term “Portobello” is a marketing invention from the 1980s to promote the mature mushroom as a premium product.
While it does not have a long history in traditional medicine, its nutritional benefits have led to its inclusion in many health-focused diets due to its low calorie content and dense nutrient profile.
Overview
The Portobello mushroom features a wide, brown cap that can grow up to 15 cm or more in diameter. As it matures, the gills darken and become more exposed, and the flavor deepens. The flesh is thick, dense, and holds up well to high-heat cooking methods.
It’s rich in B vitamins, potassium, selenium, and contains antioxidants like ergothioneine. The large cap can be grilled whole, stuffed, or sliced into stir-fries and pasta dishes. It’s praised not only for its flavor but also for its ability to absorb marinades and seasoning exceptionally well.
Flavors
Mild
Agaricus bisporus has a mild, subtle flavor that intensifies when cooked.
Muhshroomy
This widely cultivated mushroom offers a classic, mild mushroomy flavor commonly found in various dishes.
Textures
Firm
Agaricus bisporus has a firm texture that holds up well to cooking.
Fragrances
Earthy
Agaricus bisporus has a rich, earthy aroma.
Physical Characteristics
Caps:
White, smooth, round to convex
Gills:
Free, pink, becoming chocolate brown with maturity
Helps With
Diabetes
Agaricus bisporus has been shown to have been found to have anti-diabetic activity due to their polysaccharides and terpenoids.
Similar Species
Species: Agaricus xanthodermus
Edibility: Poisonous
Key Differences: Agaricus xanthodermus has a strong chemical odor when crushed, and its flesh turns yellow when bruised, unlike Agaricus bisporus.
Species: Agaricus xanthodermus
Edibility: Poisonous
Nutrition Facts
Mushroom Ratings
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References
Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms
The First Whole Genome Sequencing of Agaricus bitorquis and Its Metabolite Profiling
CHARACTERIZATION AND NUTRITIONAL ANALYSIS OF CULTIVABLE WILD EDIBLE MUSHROOMS COLLECTED FROM DISTRICT AYODHYA (U.P.), INDIA
First Report of Bacterial Brown Rot Disease Caused by Ewingella americana on Cultivated Naematelia aurantialba in China
Evaluation of metal contents and bioactivity of two edible mushrooms Agaricus campestris and Boletus eclulis
Vitamin D2 content and antioxidant properties of fruit body and mycelia of edible mushrooms by UV-B irradiation
The Anise-like Odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei
This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.
2024
This study provides a comprehensive understanding of the Agaricus genus of mushrooms. The genome sequencing of A. bitorquis strain BH01 provides valuable insights into the potential for artificial cultivation and breeding, which will facilitate the development of the field of mushrooms as functional food manufacture.
2023
This study confirms that Agaricus bisporus is a healthy good source of food and a major alternative to protein. It also exposed the use of these varieties in their cultivation practice as well as diet to decrease malnutrition and increase socioeconomic values.
2023
This study reports the first case of Ewingella americana causing brown rot disease in Agaricus bisporus, leading to significantly reduced yield and economic loss.
2023
Here we determined metal concentrations, and antioxidant, antimicrobial and anticancer potential of two edible mushrooms Agaricus campestris and Boletus edulis. The concentrations of nine metals were determined and all metals are present in the allowable concentrations.
2017
Our objective was to study the effect of ultraviolet-B (UV-B) light irradiation on the vitamin D2 content of several edible fruit bodies and mycelia and their antioxidant properties. Eleven species of fresh mushroom fruiting bodies, including species from each of the six genera, Agaricus, Agrocybe, Auricularia, Hypsizigus, Lentinula and Pholiota, and five species from Pleurotus genus, were irradiated with UV-B light for 2 h.
2015
The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques.
2002