Laura Smith
Portabella mushrooms, also known as portobellos or portobellas, are a type of fungus that is prized for its meaty texture and versatility in dishes. Before cooking, it is important to clean portabella mushrooms by rinsing them under cold running water for 10-20 seconds or wiping them with a damp cloth or paper towel. The stems are typically woody and fibrous, so they are often removed with a sharp knife and discarded or saved for stock. The gills, which can discolour dishes, are also usually scraped out with a spoon. Once cleaned and prepared, portabella mushrooms can be sliced, quartered, chopped, or left whole before cooking, depending on the desired dish and texture. They can be grilled, baked, sautéed, or used as a vegetarian burger patty or sandwich topping.
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel, sponge, mushroom cleaning brush, or a damp cloth to wipe away dirt and debris. Alternatively, wash under cold running water for 10-20 seconds. |
| Trimming | Remove any dried out or woody parts from the stems. |
| Slicing | Cut into slices of desired thickness. |
| Quartering | Cut in half, turn 90 degrees, then cut in half again. |
| Chopping/Dicing | Cut into slices or quarters, then into smaller pieces. |
| Stem Removal | Cut off the end of the stem if eating. Otherwise, slice off the stems near the caps and discard them. Stems can be used to flavour stock. |
| Gill Removal | Scrape the gills from the underside of the caps with a spoon and discard. Removing the gills is optional but recommended as they can turn food a murky brown. |
| Scoring | Lightly score the cap on the top side to allow steam to escape during cooking, preventing distortion. |
| Marinating | Do not marinate for too long as portabella mushrooms are extremely porous. |
| Storage | Store whole in the refrigerator in an open plastic bag. Can be frozen for later use. |
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What You'll Learn
Cleaning portabella mushrooms
Portabella mushrooms should be cleaned before cutting and cooking. The stems of portabella mushrooms are technically edible but can be woody and fibrous, so they are often discarded. To clean portabella mushrooms, you can use a damp paper towel to wipe away any dirt and debris. Alternatively, you can rinse the mushrooms under running water for 10-20 seconds, especially if you have many small mushrooms to prepare. However, mushrooms absorb water like a sponge, so they may become mushy if rinsed for too long.
After cleaning the mushrooms, you can trim the stems using a sharp knife. You can choose to discard the stems or save them for making vegetable or chicken stock. To expose the gills, hold the mushroom in the palm of your hand and use a paring knife to slice off the inner edges while slowly rotating the mushroom. Then, use a spoon to gently scrape away the gills. Be careful not to go too deep into the mushroom's flesh. Removing the gills is optional, but it is recommended if you plan to stuff the mushroom caps or cook them in another dish, as the gills can turn your food a murky brown colour.
Once the stems and gills are removed, you can slice the mushroom caps into strips or chunks, depending on your desired thickness and recipe requirements. It is best to cut the mushrooms slightly thicker due to their meaty texture. You can also quarter the mushroom caps or chop them into smaller pieces, depending on your desired outcome.
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Trimming the stems
Firstly, inspect the stems for any dried-out or woody parts. Portabella mushrooms, especially larger ones, tend to have stems that are less tender than the caps. Therefore, it is essential to identify any undesirable portions that may impact the texture and taste of your dish.
Next, using a sharp knife, carefully trim off the identified dried-out or woody parts of the stems. You can decide whether to discard the trimmed stems or utilise them in other ways, such as adding them to vegetable or chicken stock to enhance flavour.
After trimming, you can opt to remove the stems entirely or leave them partially attached, depending on your recipe and personal preference. If you plan to stuff the mushroom caps, removing the stems is advisable. However, if you prefer to keep the stems intact, ensure you cut off only the very end of the stem.
It is worth noting that the stems of portabella mushrooms vary in quality. Some stems may be entirely dried out and tough, requiring complete removal before cooking. In contrast, others may have more tender portions worth retaining. As such, it is important to assess each mushroom individually before deciding how much of the stem to trim or remove.
Finally, once you have trimmed and prepared the stems to your liking, you can proceed with slicing, quartering, or chopping the portabella mushrooms according to the requirements of your recipe. Remember to clean the mushrooms thoroughly before cooking, either by rinsing them under cold running water for 10-20 seconds or using a damp paper towel or sponge to wipe away any dirt or debris.
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Removing the gills
Portabella mushrooms are a mature version of the same fungus as white mushrooms, button mushrooms, champignon mushrooms, and crimini. They have a meaty texture and are often used in vegetarian recipes as a burger bun.
When preparing portabella mushrooms, it is important to first clean them. This can be done by rinsing them under running water for 10-20 seconds or by wiping them with a damp paper towel or sponge.
Once they are clean, you can begin cutting them. The stems of portabella mushrooms can be woody and fibrous, so they are usually removed. To remove the stem, use a sharp knife to slice it off near the cap.
After removing the gills, you can slice the mushroom cap into strips or chunks, depending on your desired size and the recipe you are using. It is recommended to score the top side of the cap lightly before cooking to allow steam to escape, which will prevent the mushroom from distorting as it cooks.
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Slicing the caps
Once the mushrooms are clean, you can start slicing. If you plan to stuff the caps, you may want to remove the stems and gills. To remove the stems, simply slice them off near the caps. You can choose to discard the stems or save them for stock. To remove the gills, use a spoon to gently scrape them out, being careful not to go too deep into the mushroom's flesh.
After preparing the mushrooms, place each cap upright on a cutting board. For even cooking, it is recommended to score the top side of the cap lightly. This allows steam to escape, preventing the mushroom from distorting as it cooks. Then, cut the caps into slices of your desired thickness. If you plan to sauté the mushrooms, you might cut the slices into quarters or halves. For sandwiches, thicker slices are preferred.
If you want to create strips or chunks, you can cut the caps into slices and then cut those slices into your desired size. It is suggested to let the caps rest for a few minutes before slicing to help retain juices and flavor. Additionally, when cooking, it is recommended to start with a dry pan to allow the mushrooms to release their natural moisture before adding any seasonings or oil.
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Storing cut mushrooms
Use Paper Bags or Paper Towels:
Avoid using plastic bags or containers for storing cut mushrooms. Plastic traps moisture, leading to discoloration, mould, and slime formation. Instead, opt for storing cut mushrooms in paper bags or wrapping them in paper towels. Paper absorbs excess moisture and helps maintain dryness.
Refrigerate:
Store cut mushrooms in the refrigerator. Mushrooms are best kept cool and dry. While refrigeration slows down spoilage, be mindful that cut mushrooms have a shorter shelf life than whole mushrooms and should be consumed within a few days.
Avoid Washing:
Refrain from washing or rinsing cut mushrooms before storage. Mushrooms act like sponges and absorb water quickly. Excess moisture promotes bacterial growth and accelerates spoilage. If necessary, gently wipe the mushrooms with a damp paper towel or brush before cutting and storing.
Saute and Refrigerate:
If you have a large batch of cut mushrooms and want to extend their shelf life, consider lightly sauteing them in a pan with minimal oil. This process kills any surface bacteria and dries out the mushrooms, making them last longer. Once cooled, store the sauteed mushrooms in an airtight container in the refrigerator for up to a week.
Monitor Regularly:
Even with proper storage, cut mushrooms have a limited shelf life. Regularly inspect the mushrooms for any signs of spoilage, such as discolouration, slime, or mould. If the mushrooms appear or smell off, discard them promptly to prevent foodborne illnesses.
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Frequently asked questions
You can rinse portabella mushrooms under running water for 10-20 seconds, or wipe them with a damp paper towel or sponge.
The stems of portabella mushrooms can be woody and fibrous, so they are often removed. The gills can also be removed, as they will turn your food a murky brown. However, both are edible, so it is up to you.
You can cut portabellas into slices, quarters, or diced pieces. If you are using them in a sandwich, slice them into thick pieces. If you are stir-frying, you may want to quarter them.
Cut portabellas will go bad more quickly than whole ones. You can store them in the refrigerator for 1-2 days, or freeze them.
