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

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.

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


  1. to scoop out the gills from the mushrooms leaves the mushroom all torn up if there’s going to be a thorough cleaning

    • moulton says:

      I admit it is easy to break the mushroom if you are too vigorous but it you remove the stem, lay the mushroom cap flat on the counter, gills side up, and then gently scrape out the gills with the edge of a spoon the mushroom should be fine.

      • NR says:

        I found that scraping with a grapefruit spoon helps a lot! I use way less force and don’t smash or break my mushrooms that way. I scrape perpendicular to the gills while cupping the cap in my palm.

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