The large caps of portobello mushrooms make a meaty addition to both cooked and raw dishes. Portobello caps have a strong mushroom flavor that works well in sandwiches, salads and soups. The caps are as large as a hamburger patty – typically 6 inches across – so they are often used in warm sandwiches instead of meat. Portobello mushrooms store well under refrigeration as long as they are protected from excess moisture. The caps may dry slightly during storage, but that helps concentrate their flavor.
Remove the portobello mushrooms from the store wrapping if they are in an airtight container or sealed in plastic. Leave mushrooms packaged in breathable baskets or paper bags in their original container.
Place the mushrooms in a brown paper bag if you removed them from the store packaging. Fold the top of the bag down loosely to keep moisture out.
Store the bag of portobello mushrooms in the crisper drawer in your refrigerator. Store the mushrooms for up to one week.
Wash the mushrooms lightly in cool water immediately before using them. Avoid soaking the mushrooms, as too much water can ruin the texture of the portobello.