A small brown mushroom called a crimini is a young portabella mushroom. An adult portobella is just the larger adult version, usually four to six inches wide.

Buy the portobella that is firm and not slimy. When you get it home, tap off the excess dirt gently and then take a paper towel and wipe off the rest of it. Most cooks recommend that you not rinse them off in water because mushrooms absorb water. However I saw an experiment done, where two identical weight piles of mushrooms were cleaned, one with water and one only wiped. They were weighed afterwards and the amount of water the mushrooms absorbed was so small as to not be a problem, especially if the mushrooms are to be cooked.

Portobellas are even called steaks by some because of their meaty quality, remember the longer you cook them the more meaty and firm they become. The next post is another recipe video from the talented Dani Spies. Don't be afraid to experiment with your recipes, for instance you can substitute spinach for the arugula, and another cheese for the goat cheese.

Once cleaned place the mushrooms in a paper bag to absorb moisture, they should last about 5 to 6 days, cooked mushrooms will last months in the freezer, those that are not cooked are said to not freeze as well.

Nutritionally these are very good for you, they contain a lot of fiber, hardly any sodium or fats, no cholesterol and a medium cap of about four or so ounces will give you only about forty calories!