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White Mushrooms vs Baby Bella: What’s the Difference?

White mushrooms, baby bella mushrooms, and portobellos are some of the most popular types of mushrooms in North America. This post discusses the similarities and differences between these common mushrooms found in most grocery stores.  

Image of white mushrooms and baby bella mushrooms.

Take a look in the mushroom section of any local market and you are likely to come across white buttons, baby bellas (also known as cremini mushrooms), and portobellos.

Interesting fact: these favorite fungi of home cooks are all varieties of Agaricus bisporus mushrooms.

Yes, you read that correctly: white button, cremini, and portobello are all the exact same species of mushroom.

A white button mushroom, cremini mushroom, and portobella mushroom on a wooden table with identifying text overlaid.

The reason why these mushrooms appear different is simply because they were harvested at different ages in their growth cycle and they were selectively bred for color.

So while white mushrooms, baby bellas, and portobellos obviously have a whole lot in common, they do also have some differences in texture, flavor, and size worth noting.

White Mushrooms

The common white mushroom, or white button mushroom, is the youngest, most immature form of a white strain of Agaricus bisporus.

cluster of white mushrooms

The strain was developed in the early 1920’s by Pennsylvania mushroom farmer Louis Ferdinand Lambert specifically for its white color.

According to the Mushroom Council, the white mushroom is the most popular mushroom in the United States, representing nearly 90% of all mushrooms consumed in this country.

Identification

White mushrooms have a smooth, white cap that can range anywhere in size from 1/2 inch to 2 inches in diameter.

On the under side of the cap, you’ll find a closed veil covering immature gills.

Taste and Use

White mushrooms have a mild, slightly earthy flavor and delicate texture.

They can be sliced and eaten raw in salads, but their delicate flavor definitely intensifies with cooking.

Due to their tiny size, using whole mushrooms is a great option in soup and stew recipes.

The more mild flavor of white button mushrooms also make them a good candidate for pickling and marinading.

White Mushroom Recipes

Baby Bella Mushrooms

Baby bellas, also know as cremini mushrooms, are the immature brown strain of Agaricus bisporus. They are slightly older than button mushrooms, but juvenile to portobello mushrooms.

Image of three cremini mushrooms show various angles.

These mushrooms are marketed under a wide variety of different names like baby portobello, mini bella, crimini, and Italian brown mushrooms.

Identification

Baby bella mushrooms have a smooth, rich brown cap that is about 1 1/2 to 2 inches in diameter.

Like white mushrooms, they also have a closed veil on the underside of the cap covering their gills.

Taste and Use

Being more mature in age, baby bellas have a firmer texture and more earthy flavor compared to white buttons.

For me, they have that classic umami rich mushroom taste, and I consider them my go-to mushroom in the kitchen.

From omelettes to casseroles to topping on steaks and pairing with wild game, creminis can really do it all.

Baby Bella Mushroom Recipes

Portobello Mushrooms

Portobello mushrooms (also spelled portobella) are fully mature versions of the brown strain of Agaricus bisporus.

Image of two portobello mushrooms show the top side and underside of the cap.

The largest variety of cultivated mushroom, they can also be marketed as Giant Cremini or Ports.

Identification

Portobellos have much larger caps than creminis, measuring 4 to 6 inches in diameter.

The caps are still a brown color with slight scales visible.

Underneath the cap, there will be an open veil revealing dark brown gills.

Depending on when the mushroom was harvested, there could still be some remnants of the veil, or it may be gone completely.

Taste and Use

Since they are fully mature, portobellos have had time for a much deeper flavor to concentrate. Their taste is savory and umami rich.

Portobellas have a drier, meaty texture and can work great as meat substitutes in some recipes. They are an excellent choice for grilling or roasting.

They also make a tasty substitute for bread buns if you are following a Paleo, Keto, or low-carb diet.

Portobella Mushroom Recipes

Nutrition and Health Benefits

Since white button, baby bella, and portobella are all the same species of mushroom, their nutritional value is extremely similar.

A pile of white mushrooms, baby bella mushrooms and portobella mushrooms on a wooden table

source: https://fdc.nal.usda.gov/fdc-app.html#/food-details/1999629/nutrients

Storage

The best way to store mushrooms is loosely in a brown paper bag in the the crisper drawer of your refrigerator.

Image of white mushrooms spilling out of a brown paper bag.

They can also be stored refrigerated in their original packaging for a few days.

Mushrooms should always be stored in some type of breathable container to prevent the build up of moisture and keep them from spoiling. Never store mushrooms in an airtight container or plastic bag.

If stored properly, fresh mushrooms will keep for up to 7-10 days. You definitely want to aim for using them within a week of purchase.

Cleaning

Clean mushrooms by using a mushroom brush (or soft, unused paint brush) to loosen any debris or commercial compost, then wipe them clean with a damp paper towel.

Image of a mushroom brush removing dirt from the underside of  a baby bella mushroom.

If your mushrooms are particularly dirty, you can briefly rise them under cold water, then immediately dry them off with a paper towel.

Contrary to popular myth, mushrooms can be cleaned using water without ruining their texture.

Mushrooms are generally 92% water by composition, so exposing them to a little more is not going to harm them.

You do want to avoid exposing them to too much water though.

Never soak mushrooms in water for an extended period of time, as this will definitely make them soggy, slimy, and not great for cooking.

Cooking Mushrooms

No matter what variety of Agaricus bisporus you are preparing, there are some general mushroom cooking tips you can follow for optimum flavor and texture.

Sliced white mushrooms cooking in a dutch oven with shallots and thyme
  • Always make sure mushrooms are as dry as possible before cooking.
  • Begin by cooking mushrooms over medium-high heat in a small amount of oil. Avoid overcrowding the pan so that moisture has room to escape.
  • Add salt and aromatic after mushrooms have released most of their water (thyme and garlic are my personal favorite choices).
  • Finish with butter or ghee towards the end of cooking process.

More Mushroom Posts

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