Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

How-To

How to Prep Portobello Mushrooms

A useful approach to prepping your mushrooms and not letting anything go to waste!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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.

Show Your Liver Some Love: A Clean Eating Webinar

Join Clean Eating dietitians Tiffani Bachus and Erin Macdonald for an exclusive webinar all about liver health and wellness.