[Taffini]

Portobellos


When you cook with portobellos do you scrape off the gills underneath the cap?

I did this when I made soup or sautee them to go with steak.

What do you recomend? I thought the stuff underneath the cap would color the soup a weird color.

I appreciate your advice. Taffini

[carlo3b]

Portobellos
When you cook with Portobellos do you scrape off the gills underneath the cap?
I did this when I made soup or sauté them to go with steak.
What do you recommend? I thought the stuff underneath the cap would color the soup a weird color.

The usual Pre-preparation of most varieties of mushroom is to remove any loose material with a dry cotton cloth or soft brush.. there is no need to do anything else, and washing begins the deterioration process. Those spongy membranes are the flavor but can be removed if the intention is to use a mushroom as a vessel such as a natural cup, or holder for fancy stuffings. Crab, dips and almost anything mashed will stay formed in a hollowed out cap.
 

Stuffed Portobello Mushrooms

• 1 dozen fresh small to medium Portobello mushrooms (Portobello's are usually quite a bit larger than their counterparts)
• 1/2 cup melted butter, divided
• 2 tablespoons finely chopped green bell pepper
• 3 tablespoons finely chopped onion
• 1 1/2 cup fresh bread crumbs (I know about the carbs.. heheheh)
• 1/2 teaspoon salt
• dash black pepper
• dash ground cayenne pepper
• Parmesan cheese


Directions for stuffed mushrooms
1) Clean mushrooms (as described above); remove stems, leaving caps whole. Chop stems.
2) Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper. Stir to mix well.
3) Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish.
Bake at 325° for 15 minutes.
Recipe serves about 6 - 8.