Buttons mushrooms are small to medium in size with caps averaging 2-7 centimeters in diameter and are attached to short, truncated stems. The smooth white caps are rounded, firm, and spongy. When bruised, the white flesh will turn light pink and will then transform into brown. White button mushrooms are best suited for both raw and cooked applications such as baking, roasting, sautéing, grilling, or stewing. They can also be used as a substitute in recipes that call for cremini mushrooms. White button mushrooms can be sliced raw and mixed into green and grain salads or sliced and served with dips. When cooked, they can be grilled on skewers, stuffed with crab, cheese, or other meats as a bite-sized appetizer, added into sauces, gravies, stir-fries, soups, stews, baked into tarts, or sliced as a topping on pizza.
They can also be cooked with artichokes, chopped into ceviche, or baked into mushroom bread.