The largest of the cultivated mushrooms, Portobellos actually start out as cremini and then allowed to mature further. They have a deep, meaty flavor though not overtly woodsy. Their thick flesh and hearty texture makes them the perfect grilling mushroom to serve as an entree topped with breadcrumbs and chopped herbs or to stuff in panini. Portbello are also great sliced and stir fried or sauteed and used to top pizza, pasta or risotto.