How to Prep Portobello Mushrooms

1. Rub the caps with a paper or cloth towel or use a vegetable brush to remove any dirt. (It is not necessary to peel cultivated mushrooms, such as portobellos, which grow in sterilized compost mixture.)

What You’ll Need:

• Paper or cloth towels and/or a vegetable brush
• Chef’s knife
• Serrated-edge grapefruit spoon or spoon to remove gills
• Large heavy-bottomed skillet
• Cutting board
• Large bowl
• Pepper mill
• Garlic press

2. Pull off any stems and save for soup stock.

Tip: Wiggle stem back and forth gently to avoid wasting excess mushroom.

3. If the caps have very dark gills, you may wish to remove them. Using a small spoon, paring knife or a serrated-edge grapefruit spoon, scrape off the gills and discard.

4. Use portobello caps whole or sliced or cut them in half and then slice. Cut them into 1/2-inch squares for chunky sauces, or use them as a receptacle for savory stuffing.