How to Prep Portobello Mushrooms - Clean Eating Magazine

Prep Your Portobellos

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