Portobello Caps

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
We love roasting portobello mushroom caps. I have always done them pretty simply just using evoo and salt and pepper. Sometimes I will brush them with A-1 steak sauce.

Anyway, I was surfing the web looking for different recipes. What I discovered was most recipe instructions called for removing the mushroom gills.
Is there a specific reasons for this? I have never removed the gills on either the small caps or the large ones. I always though the gills added extra flavor.

Thoughts?
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,838
Location
Massachusetts
For grilling/roasting, I wouldn't't bother removing the gills. It certainly not necessary.

If you want to stuff the caps, I'd use a spoon to scrape out the gills. If you put them in soup, the gills will result in a darker colored soup.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,989
Location
Waterdown, Ontario
Ditto Andy,
that's exactly what I do and why, from grilling to stuffing and soups.

Because of the various ways cooked, can't say I can tell a taste difference.
 

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
Thanks for the replies. Good information. Glad to know I wasn’t eating something I should not have been. lol
 

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,451
Location
Long Island, New York
The gils are more spongy and the rest of the mushroom definitely has more of a chewy texture.

As Andy said, the gils definitely add a darker color ( especially if adding them to a soup or something with liquid).
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,989
Location
Waterdown, Ontario
The gils are more spongy and the rest of the mushroom definitely has more of a chewy texture.

As Andy said, the gils definitely add a darker color ( especially if adding them to a soup or something with liquid).

Seeing as three of us are saying that, it might be wise to note it....

I made 2 mushroom soups, the first was amazing and delish! The second, if I closed my eyes and didn't look, it was great... but with open eyes - believe it or not after the first bowl - I tossed it. I couldn't get past the colour.
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,716
Location
Southeast US
I always remove the gills. Not sure why I do it though? Maybe the appearance and texture. I just want the meat.
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
I leave the gills on if I'm going to be grilling them on the Webber. The mushrooms are inverted, and doused with olive oil, or butter. The gills hold the fat, allowing it to drip into the fire, and give a great smoky flavor to the mushrooms.

Seeeeya; Chief Longwind of the North
 

CharlieD

Master Chef
Joined
Oct 17, 2004
Messages
9,964
Location
USA,Minnesota
When grilling I leave the gills in. Never occurred to me to remove them. When making soup, I never use Portobello mushrooms.
 

blissful

Master Chef
Joined
Mar 25, 2008
Messages
5,069
There aren't ever enough mushrooms. All kinds. We take the stems and gills, and dehydrate them for a mushroom powder.
I love the portabella mushroom. We make them with minced vegetables and herbs on top, with bread crumbs, and bake them. Heavy on the garlic and parsley.
 

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
There aren't ever enough mushrooms. All kinds. We take the stems and gills, and dehydrate them for a mushroom powder.
I love the portabella mushroom. We make them with minced vegetables and herbs on top, with bread crumbs, and bake them. Heavy on the garlic and parsley.

I like the minced veggie idea. I am going to try that.
 

Ksm

Cook
Joined
Jul 18, 2021
Messages
67
Location
On a boat
I leave the gills on if I'm going to be grilling them on the Webber. The mushrooms are inverted, and doused with olive oil, or butter. The gills hold the fat, allowing it to drip into the fire, and give a great smoky flavor to the mushrooms.

Seeeeya; Chief Longwind of the North

That is pretty much what I have always done. As an experiment, last night i removed the gills before grilling. I won’t be doing that again. I think the gills give the mushrooms more flavor and you are correct about them holding the fat.

Thanks
 
Top Bottom