Also known as portabella, portobello mushrooms are one of the most consumed mushrooms, says Alyssa Wilson, R.D., metabolic success coach at Signos.
“They’re an excellent source of the B vitamin, riboflavin, and the antioxidant selenium. They’re also a good source of phosphorus, copper and niacin, and phytochemicals, such as L-ergothioneine and conjugated linoleic acid (CLA).”
Expanding on that, Smith says “their contribution of conjugated linoleic acid (CLA) has a protective effect for the body’s cells.”
As Wilson suggests, they also make a great substitute for meat. Swap whole, de-stemmed, de-gilled portobello mushrooms for hamburgers or chop them up and add to ground beef in your favorite bolognese recipe.
