Closed Cups

Cup mushrooms have white caps with soft gills underneath. They're good for grilling, sautéing, stuffing and barbecuing.

Botanical name: Agaricus Bisporus

Cups present the next stage of growth. As the veils or caps begin to open around the stems, the mushrooms change from being buttons to cups. The texture is firm but their flavour and colour is more intense than button mushrooms.


Available in 4Kg box or 200/500g punnet:

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  • There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
  • When stored in a brown paper bag on the bottom shelf of the fridge, mushrooms will last at least a week. So when you’re shopping, fill the bag full of fresh mushrooms so you can add them to various meals throughout the week
  • No waste and no fuss make mushrooms one of the easiest ingredients to prepare.
  • There is no need to peel mushrooms, apart from being time consuming a lot of goodness and flavour is in the skin.
  •  Do not soak in water, as the mushrooms will absorb water.
  • Caps and stems can be used in recipes.


Cup mushrooms can be used whole, sliced, diced or quartered and then cooked to obtain maximum flavour. Known as the versatile mushroom, they’re suitable to all cooking methods and highly rated in soups, sauces and casseroles, they are also ideal for stuffing.

STUFFED – Prepare whole mushroom cups by removing stalk and chopping stalks finely. Combine with filling of choice which may include shredded cheese, chopped ham, shallots and seasonings. Pile mixture into mushroom cups. Eat as is or grill or bake until golden brown.

BARBECUED – Cook whole flat or cup mushrooms by dotting with butter, sprinkling with salt and pepper and placing stalk-side up on the barbeque for about 8-10 minutes.

GRILLED- Cook whole cup mushrooms by dotting with butter, or brushing with olive oil and cook for 5 to 6 minutes. Season to taste and top with chopped chilli, crushed garlic or chopped herbs. Serve as a meal accompaniment.