Produce

Cremini Mushroom

Brown button mushroom with firmer texture and deeper flavor than white mushrooms.

Cremini mushrooms are the brown, slightly more mature form of the common button mushroom, with a firmer texture and earthier, meatier flavor. They are versatile in sautés, sauces, soups, pasta, and stuffing, browning well to deepen savory dishes. Left to grow larger they become portobellos, so they sit between the two in size and intensity.

The cremini mushroom (Agaricus bisporus) is a mature form of the white button mushroom, allowed to develop its characteristic tan-to-brown cap and more complex flavor as it matures. Originated in Northern Italy and first commercially cultivated in the United States in early 1900s Connecticut, cremini occupy the middle ground in the Agaricus bisporus spectrum—they're firmer and more flavorful than white buttons but less intensely earthy than their fully mature cousin, the portobello. The brown pigmentation develops as the mushroom matures, bringing with it a deeper, more savory profile that holds up beautifully to high-heat cooking. Their flesh cuts from white to cream-colored, and their relatively firm texture means they maintain structure in soups, sautés, and roasted preparations where white buttons might disintegrate. In Italy they are called prataioli or funghi cremini.

Measured in: g
Storage: Fridge

Types & varieties

White button mushroom

Same species, less mature; milder flavor, softer texture

Portobello

Fully mature cremini; large, meaty caps with open veils and pronounced earthy flavor

Baby bella

Marketing term, typically interchangeable with cremini; may refer to smaller specimens

Golden cremini

A slightly paler variant with similar flavor profile

Chocolate cremini

Darker variant with slightly deeper flavor; sometimes marketed as 'super browns'

Why Cremini Over White Buttons?

The practical difference comes down to water content and structural integrity. White button mushrooms are roughly 90% water and have a softer cellular structure. Cremini, having spent more time developing, have slightly denser flesh and less free moisture. This matters when you're searing—they brown rather than steam, and they hold their shape in long-cooked dishes like braises and risottos rather than dissolving into mush. The flavor difference is meaningful too: cremini have more available glutamates, which translates to more umami impact in finished dishes.

Buying and Selecting

Look for firm, unblemished caps with smooth, taut skin. The gills underneath should be tightly closed or only slightly open—wide-open gills indicate older, more mature specimens closer to portobello stage. Avoid any with slimy patches, dark spots, or a strong ammonia smell, which indicates age or improper storage. Smaller cremini tend to be more tender; larger caps are better for grilling or stuffing.

Choose firm, taut caps without blemishes or slime
Closed or barely-open gills signal freshness
Smaller mushrooms are more tender; larger ones better for grilling
Avoid any with ammonia or sour odors

Common uses

Sautéing as a standalone side dish or for pasta, risotto, and grain bowlsRaw in salads and on sandwiches for earthy depthPizzas and flatbreadsSoups, stews, and sauces where they contribute body and umamiStuffing and roasting whole or halved capsThickening and flavoring pan sauces and graviesStir-fries and Asian preparationsPuréed into spreads, dips, and vegetable patésGremolata and tartare preparations

Tips & pitfalls

Wipe clean with a damp cloth or rinse briefly under running water—never soak cremini, as they absorb liquid rapidly and will steam instead of brown in the pan
Salt only after achieving a good sear; salting early draws out moisture and prevents browning through Maillard reaction
Cook over high heat in a dry or lightly oiled pan and resist stirring until browned on one side—this develops the savory crust that defines a properly cooked cremini
Store stem-side up in a paper bag or loosely wrapped in paper towels to prevent moisture pooling on the gills
If cremini appear dried out, revive them in a paper bag with a damp paper towel for a few hours in the refrigerator
Large caps can be grilled whole after light oiling and seasoning—brush with oil, season, and grill over medium-high heat until tender
Add to long-cooking dishes like braises early so their flavor deepens and melds with the rest of the dish
Common mistake: crowding the pan. Give each mushroom room to contact the hot surface, or you'll get steamed, pale, rubbery results

Nutrition

22kcal

Energy

92 kJ · per 100 g

Where the calories come from

Protein 36%Carbs 61%Fat 3%

Protein

2.5g

5% DV

Carbs

4.3g

2% DV

Fat

0.1g

0% DV

Fiber

0.6g

2% DV

Sugars

1.7g

of which

Sodium

6mg

0% DV

Notable micronutrients

Selenium47% DV

Riboflavin (B2)38% DV

Niacin (B3)24% DV

Phosphorus10% DV

Potassium10% DV

Zinc10% DV

Source · USDA FoodData Central · Mushrooms, brown, italian, or crimini, raw

View on FDC →

In the shops

Matched grocery products

Mushrooms
250 g · Mercadona
€2.05
Whole Mushroom
Hacendado · 355 g · Mercadona
€1.45
White Mushrooms
300 g · Mercadona
€1.50
Sliced Mushrooms
PETRAS · kg · Bonpreu
€1.99
Shiitake Mushrooms
300 g · Mercadona
€3.96
Portobello Mushrooms
300 g · Mercadona
€2.16

Good to know

Scientific name: Agaricus bisporus
Origin: Northern Italy; first cultivated in the U.S. in Connecticut, early 1900s
Peak season: Fall (available year-round)
Average size: Caps 1–3 inches in diameter; smaller than portobello, larger than white button
Color: Light tan to rich brown caps; cream-colored flesh when cut
Shelf life: 5–7 days refrigerated in paper bag or loosely wrapped in paper towels
Texture: Firm, slightly chewy; holds shape well when cooked
Yield: Reduces roughly 50% in volume when cooked

Substitutes

White button mushroom — Milder, less complex flavor; add a touch of dried mushroom or a splash of soy sauce to approximate depth
Portobello — More intensely flavored; cook slightly faster when substituting smaller cremini; good 1:1 ratio
Shiitake — Different genus but comparable earthiness; slightly tougher texture; cook 1–2 minutes longer
Dried porcini — Reconstitute and use soaking liquid; far more concentrated flavor, use sparingly and adjust seasoning

Pairs with

Garlic ThymeParsley and lemonParmesan and aged cheesesButter and creamSoy sauce and sesame oilWhite wine Eggs Balsamic vinegar

Also called

Baby Bella · Brown Mushroom · Chestnut Mushroom