Quick Answer
Whether or not to remove the gills from portobello mushrooms before cooking depends on personal preference. The gills are edible and safe to eat. However, some people find their texture unappealing and prefer to scrape them out before cooking. This is especially common when portobellos are being stuffed or used as burger replacements. Ultimately, it’s up to individual choice and the specific recipe being used.
Do You Have To Remove the Gills?
No, it is not necessary to remove the gills from portobello mushrooms before cooking them. The gills are completely edible and do not need to be discarded. Some people prefer to keep the gills intact, as they add to the meaty texture and earthy flavor of portobellos.
Here are a few key points on whether or not to remove mushroom gills:
– The gills are safe and non-toxic. Portobello mushrooms themselves are edible fungi, so all parts can be safely consumed after thorough cooking.
– Keeping the gills adds more nutrients and flavor. The gills contain nutrients like niacin, riboflavin, and pantothenic acid. They contribute an umami, woodsy taste when cooked.
– Gills can have a unpleasant, mushy texture for some. When exposed to heat, the gills tend to soften and release dark liquid, which some find unappealing.
– Removing gills allows stuffing/filling. Scraping out the gills creates more room for stuffing portobellos with meat, cheese, vegetables or grains. This gives more of a burger or taco feel.
– Gills may cook unevenly or char. On the grill or high heat, gills may char or overcook compared to the cap. Scraping them out can allow more even cooking.
– Gills can discolor other ingredients. The dark brown liquid the gills release when cooked can visibly stain lighter foods placed on top or next to the mushroom.
So in summary, while the gills are totally safe and edible, removing them before cooking comes down to recipe needs and personal preference regarding texture.
How to Remove the Gills
If you do opt to remove the gills before cooking portobello mushrooms, it only takes a few simple steps:
1. Place mushroom cap gill-side up on a cutting board. Holding it steady with one hand, use a spoon in the other hand to scrape out the gills. Apply firm downward pressure and scrape from the center outward.
2. Use a paper towel to wipe away any residue. Give the mushroom cap a good wipe to clear out any remaining dark particles.
3. Inspect and repeat if needed. Check that most or all of the gills have been scraped away before cooking. Go back with the spoon for any spots missed.
4. Rinse if desired. For stuffed mushrooms, you may want to gently rinse the cap under water after scraping to remove any last traces. Pat dry thoroughly before filling and cooking.
5. Discard gills. The gill scrapings can be discarded or composted. They do not need to be saved or cooked once removed.
Some find using a small knife, like a paring knife, easier than a spoon for gill removal. The key is using a firm, even motion and applying enough pressure to scrape the gills away in one pass. Take care not to tear or slice too deeply into the mushroom cap itself.
Do all Mushrooms Have Gills?
No, not all types of mushrooms have gills on the underside of their caps. Mushroom gills are only found on certain species within the basidiomycota fungal division.
There are thousands of edible mushroom species, which fall into two main categories based on their gill presence:
Gilled mushrooms – These species have clear gill tissue on the underside of caps. Examples include white button, cremini, portobello, shiitake, and oyster mushrooms.
Non-gilled mushrooms – These lack gills and may have alternative cap textures. Examples are morels, puffballs, truffles, chanterelles, and porcini.
Here is a breakdown of some common edible mushroom varieties and their gill traits:
| Mushroom Type | Has Gills? |
| White button | Yes |
| Portobello | Yes |
| Cremini | Yes |
| Shiitake | Yes |
| Oyster | Yes |
| Morel | No |
| Chanterelle | No |
| Puffball | No |
| Porcini | No |
| Truffle | No |
So in summary, gills are exclusive to some types of mushrooms in the basidiomycota group. Checking the underside of the mushroom cap is the best way to determine if gills are present or not. Non-gilled varieties have alternative textures like ridges, pores, or smooth undersides instead.
Are Portobello and White Button Mushrooms the Same?
Portobello and white button mushrooms come from the same fungi species, known scientifically as Agaricus bisporus. However, they represent different growth stages and have some key differences:
– Origins – Portobellos and white buttons originate from the same mushrooms species and parent fungi. However, they are different stages in the growth cycle.
– Size – White buttons are picked and sold small before caps have fully opened. Portobellos grow much larger in size, up to 6 inches across.
– Shape – Button mushrooms have convex, rounded caps. Mature portobello caps are broad, meaty, and flat.
– Gills – White buttons have undeveloped pink gills that darken as mushrooms mature into portobellos.
– Flavor – Portobellos are more intense, earthy, and meaty in flavor compared to the more delicate white buttons.
– Uses – White buttons are often used raw in salads or cooked in casseroles. Portobellos hold up better to grilling, roasting, and stuffing.
So in summary, portobellos and white button mushrooms share the same species origins. But portobello is simply the fully mature stage of growth achieved by Agaricus bisporus mushrooms. Their size, shape, gill color, and flavor reflect this difference in growth and development.
Nutrition Facts: Portobello vs. White Button Mushrooms
Portobello and white button mushrooms have very similar nutritional profiles. However, portobellos contain slightly more of certain nutrients per serving:
| Nutrient | Portobello | White Button |
|---|---|---|
| Calories | 22 | 21 |
| Carbs | 3.1g | 2.3g |
| Protein | 3.1g | 2.2g |
| Fiber | 1.4g | 0.7g |
| Riboflavin | 0.4mg | 0.1mg |
| Niacin | 3.8mg | 2.8mg |
| Pantothenic Acid | 1.7mg | 0.5mg |
Some key takeaways:
– Portobellos provide more protein, fiber, and beneficial vitamins like riboflavin and niacin.
– Both offer minimal fat, very few calories, and no cholesterol.
– Portobellos have slightly more carbs, mainly in the form of chitin fiber.
So portobello mushrooms edge out white buttons in certain nutritional values. But both types make healthy, low-calorie additions to any diet. Removing gills does lower the content of some nutrients like niacin.
How to Cook Portobello Mushrooms
Here are some simple tips for cooking portobellos mushrooms:
– Clean/trim – Gently wipe caps with damp cloth to clean. Remove brown gills if desired. Trim away end of tough stem.
– Marinate – For extra flavor, marinate sliced or whole caps in balsamic, oil, herbs for 30 mins – 1 hour.
– Roast – Roast whole caps gill-side up at 400°F for 15-20 minutes until tender. Drizzle with olive oil or glaze.
– Grill – Grill portobellos gill-side down for great char. Baste with sauce and flip once halfway through.
– Sauté – Sauté sliced mushrooms in butter or oil over medium high heat until browned.
– Stuff – Remove gills and stuff caps with cheese, veggie grains, meat, etc. Bake at 375°F until heated through.
– Soup – Slice and simmer portobellos in broth based soups, adding last 5 minutes.
Portobellos work well in pastas, risottos, pizza, tacos, vegetarian entrees, or as a burger substitute. Their large size and meaty texture make them very versatile.
Stuffed Portobello Mushroom Recipe
This baked stuffed portobello recipe makes a flavorful, vegetarian main course:
Ingredients:
– 4 large portobello mushrooms
– 1 tbsp olive oil
– 1⁄2 cup breadcrumbs
– 1 garlic clove, minced
– 2 tbsp Parmesan cheese
– 1 tbsp fresh parsley
– Salt and pepper
Instructions:
1. Remove mushroom stems and scrape out black gills. Brush caps with olive oil and place cap-side down on baking sheet.
2. In bowl, mix together breadcrumbs, garlic, Parmesan, parsley, salt, and pepper.
3. Fill mushroom caps evenly with breadcrumb mixture.
4. Bake at 400°F for 15 minutes, until filling is browned and mushrooms are tender.
5. Garnish with extra parsley. Serve warm.
Can you Eat Portobello Mushroom Raw?
Portobello mushrooms can be eaten raw, but they are better suited for cooking. Eating them raw has some drawbacks:
– Texture – Raw portobellos are quite tough and chewy. Cooking softens up the flesh and makes them more tender.
– Flavor – Raw portobellos taste quite bland. Cooking brings out their rich, savory umami flavor.
– Digestibility – Some people experience gastrointestinal upset from eating raw mushrooms. Cooking makes digestion easier.
– Toxins – While rare in commercial mushrooms, raw portobellos may contain hydrazines and other toxins sensitive stomachs can react to. Cooking eliminates these.
– Appearance – The drab grey color and visible dark gills of raw portobellos are less visually appealing. Cooking browns nicely.
So while eating raw portobello mushrooms won’t make you ill, they are best enjoyed cooked. Quick-cooking methods like grilling, broiling, sautéing improve the palatability of portobellos significantly.
If you do want to use raw, slice thinly and pair with acidic ingredients like lemon juice or vinegar. Limit consumption to a few slices. Avoid serving to children, elderly, pregnant women, or those with compromised immunity due to greater risk of illness.
Portobello Mushroom Recipe Ideas
Here are some delicious ways to cook up portobello mushrooms:
– Portobello burgers – Grill portobello caps and serve on buns with fixings as a delicious vegetarian substitute for hamburgers.
– Mushroom fajitas – Sauté sliced portobellos and mix with peppers, onions, beans, and Mexican spices. Stuff into tortillas.
– Stuffed portobellos – Remove stems and gills. Stuff caps with cheese, spinach, breadcrumbs, etc and bake.
– Mushroom risotto – Cook portobellos into a creamy mushroom risotto along with arborio rice, broth, Parmesan.
– Portobello pizza – Top pizza crusts with tomato sauce, cheese then add slices of grilled or roasted portobello.
– Mushroom tacos – Chop portobellos and cook in taco seasoning. Place in warm corn tortillas with desired toppings.
– Portobello skewers – Thread mushroom caps and vegetables onto skewers. Grill, brushing with glaze or sauce.
– Mushroom soup – Simmer portobellos in broth with herbs and spices. Blend half the mushrooms to thicken soup.
– Balsamic portobellos – Marinate slices in balsamic vinegar, garlic, olive oil. Roast at 425°F until caramelized.
Can Dogs Eat Portobello Mushrooms?
Yes, dogs can safely eat plain, cooked portobello mushrooms in moderation. Portobellos make a healthy, low-calorie treat or addition to dog food.
Here are some tips for feeding dogs portobellos:
– Always cook mushrooms first – Raw mushrooms may irritate dogs’ digestive systems. Lightly cook portobellos before feeding.
– Remove gills if possible – The gills can be harder for dogs to digest. Scrape them out before cooking if you can.
– Chop or slice into small pieces – Cut portobellos into bite-size pieces for safety and easier chewing/digestion.
– Limit intake – While healthy, too much can cause gastrointestinal upset. Keep portions to less than 10% of daily food.
– Avoid seasonings – Skip added oils, salt, garlic, onion or other spices that can be unsafe for dogs. Stick to plain mushrooms.
– Watch for allergies – As with any new food, monitor for signs of allergies or intolerance like itching, diarrhea, or vomiting.
In moderation, portobello mushrooms are a nutritious treat dogs love. They provide vitamin D, potassium, and antioxidants. Just be sure to cook thoroughly, limit intake, and watch for any reaction. Consult your vet with any concerns.
Can Portobello Mushrooms be Frozen?
Yes, portobello mushrooms can be successfully frozen for later use. Freezing helps prolong their shelf life for up to 3 months while retaining flavor and texture.
Here are some tips for freezing portobellos:
– Clean/trim mushrooms – Wipe caps free of debris. Remove stems. Trim any blemished spots.
– Leave whole or slice – Portobellos can be frozen whole with stems removed or sliced into pieces. Slices may freeze quicker and more evenly.
– Blanch if desired – For crisper texture, briefly blanch caps or slices in boiling water for 1 minute then immediately transfer to ice bath to stop cooking.
– Pat very dry – Use paper towels or a clean cloth to thoroughly dry mushrooms of excess moisture before freezing.
– Place in air-tight container or freezer bag – Pack mushrooms in layers separated by parchment. Exclude as much air as possible.
– Label and freeze – Note the date of freezing. Store portobello containers in the freezer at 0°F or below.
– Thaw before using – Thaw frozen mushrooms overnight in the refrigerator or for a few hours submerged in cold water.
Properly frozen portobellos will retain their flavor and appeal. Thawed mushrooms may take on some moisture, so pat dry after thawing and use as you normally would in recipes. Enjoy!
Conclusion
In closing, removing the gills from portobello mushrooms before cooking is optional. While the gills are completely edible, some people prefer to scrape them out to avoid a soggy texture, create more room for stuffing, and prevent discoloration when mixed with other ingredients. To remove gills, simply use a spoon to firmly scrape the underside of the mushroom cap in outward motions. While raw portobellos are edible, cooking improves their flavor, texture and digestibility. When incorporated into a variety of dishes from burgers to pizza to tacos, portobellos add great umami depth along with nutrients like niacin, riboflavin and fiber. Store leftover portobellos in the refrigerator for up to a week, or freeze for longer storage. Enjoy these meaty, versatile mushrooms in your cooking.