Origin: Murcia. It is a variety of cultivated mushroom from the same family as the button mushroom. They are brown in color, but their stem and interior are white. Their texture remains firm, but they are slightly sweeter than white button mushrooms. Their cultivation is very similar to button mushrooms, but in this case, they require lower temperatures. Properties and benefits: Portobello mushrooms stand out for their low calorie content. They are a great source of protein, making them essential in vegetarian diets. They contain vitamins from the B and D groups, as well as minerals such as selenium, phosphorus, and potassium. Consuming portobello mushrooms helps reduce blood glucose levels. They contain copper, and this mineral is very important for maintaining healthy blood vessels and nerves. They are a powerful antioxidant due to their selenium content. Nutritional value per 100g: Calories 22 Total fat 0.3g Saturated fat 0.1g Cholesterol 0mg Sodium 5mg Potassium 318mg Carbohydrates 3.3g Dietary fiber 1g Sugars 2g Protein 3.1g Storage and tips: Remove the dirt from them, but never wash them. Store them in a paper bag and add some sprigs of parsley to prevent them from oxidizing. A trick to wash them well before cooking is to cover them with water in a container and sprinkle a little flour, shake it well, and finally rinse them thoroughly with cold water and they will be ready to cook. Recipes and uses in the kitchen: This type of mushroom is most commonly used to eat raw and incorporate it into salads or in a delicious carpaccio with truffle. Clean about 300g of portobello mushrooms well and slice them thinly with a mandolin. Place the mushrooms on a plate and dress them with a mixture of oil, vinegar, and half a tablespoon of truffle paste.