Portobello Mushroom - 100g
Portobello Mushroom - 100g
Order by 10 PM — harvested at dawn, yours by evening
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No chemical pesticides · Next-day Delhi & Gurgaon · Grown soil-free
Large, meaty and richly umami, our portobello caps are mature cremini grown to full size — and they deliver a deep, savoury flavour that stands in for meat with ease. Freshly grown and hand-selected, they're a vegetarian centrepiece in waiting.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your mushrooms are cut against your order in the morning, then delivered the same evening. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The portobello steak.
Treated like a steak, tastes like it earned it.
The recipeWhole portobello basted in thyme-rosemary butter, rested like meat. Fifteen minutes, serves two.
How to make it
- Keep the portobello whole; score the top lightly.
- Sear top-down in a hot pan, three minutes.
- Flip; add butter, thyme and rosemary; tilt and baste for two minutes.
- Rest two minutes before slicing thick.
Complete the dish
The stuffed portobello.
A cap built to be filled.
The recipePortobello caps filled with pesto and tomatoes, baked until bubbling. Twenty minutes, serves two.
How to make it
- Remove the stems; brush the portobello caps with oil.
- A spoonful of basil pesto into each cap.
- Top with halved cherry tomatoes and bake at 200°C for 12–15 minutes.
- Coarse pepper and serve hot from the tray.
