Mushrooms: Why do you suggest removing the gills from portobello mushrooms?

Posted on March 19th, 2010  |  Filed under Cooking Tips

While it is not necessary to remove the gills from portobello mushrooms before you use them, I feel that there are some good reasons to take the time to do it. The dark gills share their color with everything they touch and will discolor (turn black) any stuffings, sauces, and salad dressings that accompany the mushrooms in the recipe. Also, the gills sometimes hide a little sand from the substrate on which the mushrooms were grown; scooping them out prevents any grittiness in the finished dish.



Leave a Comment