Wide and flat, and perfect for grilling and stuffing, portobello mushrooms have become increasingly popular over the years. They first came on the scene in the mid 1990s and have never truly left. Whether used as meat substitutes in burgers, stuffed with cheese or grilled on the barbecue, portobello mushrooms are both versatile and incredibly tasty, which is why they have now become almost as well-known as chestnut or button mushrooms.

Portobello mushrooms, in fact, are the same species as chestnut or button mushrooms. The only difference between the two is that portobello mushrooms have been left by mushroom growers to mature for a little longer. As a result, they are similar in taste to chestnut mushrooms - mild, earthy and slightly savoury - but with a meatier texture due to their bigger size. Some people prefer to remove the gills (the black, fluffy bit on the underside of the mushroom) from portobello mushrooms both to improve the taste and colour of the final dish, and also to make the mushroom easier to stuff. However, they are completely edible, and so removing them is optional.

Their large size makes them perfect for stuffing since they can hold plenty of filling, and they also pair well with strong flavours - try out Atul Kochhar’s Edamame bean-stuffed Portobello mushroom, or Luke Tipping’s Stuffed mushrooms with orange and watercress salad. The shape of portobello mushrooms also makes them easier to barbecue (as with Ben Tish’ Grilled mushrooms with rosemary, garlic and soy butter) since they won’t fall through the barbecue grates and are easier to manipulate.

Check out the recipes below for ideas and inspiration for ways to use portobello mushrooms from across the site.