All About Portobello mushrooms
Your complete guide to portobello mushrooms - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Portobello mushrooms Last?
Storage times and freshness tips for portobello mushrooms in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Frozen (Raw, Prepped)10-12 months (for best quality)
Signs of Spoilage
While safe indefinitely when properly frozen, quality degrades over time. Signs of quality loss include significant freezer burn (dry, discolored patches), a strong 'freezer' odor, or an extremely mushy, watery texture upon thawing.
How to Check
Check for excessive freezer burn. Upon thawing, if the smell is off or the texture is completely disintegrated, the quality is severely compromised. Expect a softer texture than fresh mushrooms after thawing.
Storage Tips
For best results, slice or chop mushrooms, then blanch them for a minute or two, or sauté them lightly before freezing. Flash freeze on a baking sheet, then transfer to airtight freezer bags or containers, removing as much air as possible. Label with the date. Thawed mushrooms are best used in cooked dishes where texture is less critical, such as soups, stews, or sauces.
Raw in Fridge (Original Packaging)5-7 days
Signs of Spoilage
Slimy or sticky film on the caps, dark brown or black spots, shriveled or deeply wrinkled appearance, visible mold (fuzzy white, green, or black patches).
How to Check
Visually inspect for discoloration, mold, or shriveling. Touch the surface – it should be dry and firm, not slimy or overly soft. Smell for a strong, sour, ammonia-like, or fishy odor; fresh mushrooms have a mild, earthy scent.
Storage Tips
If the packaging is a sealed plastic container, it's best to open it slightly or transfer the mushrooms to a paper bag to allow them to breathe and prevent moisture buildup, which accelerates spoilage. Do not wash mushrooms until just before use.
Cooked in Fridge3-4 days
Signs of Spoilage
Visible mold growth (any color), sour or off-odor (different from when first cooked), slimy or unusually sticky texture, significant darkening or discoloration beyond their cooked state.
How to Check
Visually check for mold or unusual colors. Smell for any sour, rancid, or generally unpleasant odors. The texture should not be slimy or overly mushy.
Storage Tips
Store cooked mushrooms in an airtight container in the refrigerator. Ensure they are cooled completely before refrigerating to prevent bacterial growth and condensation.
Frozen (Cooked)2-3 months (for best quality)
Signs of Spoilage
Similar to raw frozen: freezer burn, significant flavor degradation, or an off-odor when thawed.
How to Check
Inspect for freezer burn. Thaw and check for any unusual smells or a drastically altered texture.
Storage Tips
Cool cooked mushrooms completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw in the refrigerator and reheat thoroughly before serving.
Raw in Fridge (Loose or Opened Packaging)3-5 days
Signs of Spoilage
Similar to original packaging: slimy texture, dark spots, shriveling, mold growth, strong unpleasant odor.
How to Check
Perform a visual inspection for any signs of mold, severe discoloration, or an overly shriveled look. Feel the cap – it should be firm and dry; sliminess or extreme softness indicates spoilage. A strong, sour, or putrid smell is a clear sign to discard.
Storage Tips
Store in a paper bag or a container lined with a paper towel, loosely covered, in the main compartment of the refrigerator. This allows for air circulation and absorbs excess moisture. Avoid storing them in sealed plastic bags, as trapped moisture promotes spoilage.