Big, meaty portobello mushrooms are one of the most versatile mushrooms we grow. Broil whole, stuff with crab meat, stuffing, or mashed potatoes. Use as a pizza base, or burger topping (heck, they make great burgers!). Chop and saute, add to soups, use them in any way you'd use crimini mushrooms.
Portobello Mushrooms are grown compost and peat moss on our farm in Oxford, PA. From our farm right to your market, you can guarantee your mushrooms are fresh. No winding path from farm to packing room to warehouse to distribution hub to grocery store - right from us to you.
A portobello mushroom cap packaged and kept cool in a paper bag. Keep refrigerated for best results, and use within 7 days.
These mushrooms are great as a crowd pleasing appetizer, side dish, or entree. Because of their natural meatiness, portobellos are a great meat substitute. Try making portobellos stuffed with crab cakes, portobello pizzas, or grill up for a vegetarian burger or put on top of a burger for some extra yum! For preserving, try freezing, drying, or canning
Mushrooms can be confusing… Download our beginner’s guide to culinary mushrooms by clicking the button below. Start cooking like a pro!
“After buying Medina Mushrooms from Honeymoon Farm, I can safely say that I’ve never had a more fresh mushroom before. They are AMAZING!”
-Abigail C. (West Grove, PA)