These are flat, dark open-capped mushrooms which can be 8 to 10cm in width.
Portobello mushrooms have a robust meaty texture making them good for roasting, baking and stuffing. They are great for barbecuing, too – just dot with butter, crushed garlic, herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic.
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