There are a few specific approaches to cleaning Portobello mushrooms compared to your everyday field mushrooms. Here is the detail on how to clean Portobello mushrooms.
- The first step is to slightly dampen a soft cloth or paper towel with a spray of water.
- Clean one Portobello at a time because they need to be cleaned one-on-one up and personal. This is easy because they are of a good size.
- Gently scrub the cap and stem with smooth firm strokes, but not firm enough to bruise or break the skin.
- Focus on the areas where the dirt is most concentrated, leaving the parts that already look alone after a light rub.
- If the Portobello is extra dirty, you can use a mushroom brush or any soft bristle brush to get rid of the more stubborn dirt.
- It is best not to soak Portobellos if at all possible because they will quickly absorb it, making it negatively affect the flavor and texture.
- Once you’ve cleaned an individual Portobello, set it aside to dry on a piece of paper towel where it will naturally transfer the moisture from the mushroom to the paper towel, leaving the Portobello dry again.
- To remove the stem, simply grab it and twist until it pops out.
- Use a spoon to scrape out the gills from the underside of the Portobello. These have a bitter taste so can negatively affect some dishes.
- An optional step is to remove the outer lipped edge of the Portobello so it lays flatter – not important but enhances the presentation of the mushroom for some uses such as grilling or stuffing.
- Now you’re ready to cut the Portobello if the recipe requires that. You can lay it flat on the cutting board with the top of the mushroom facing upwards while you slice it into thin strips, or cut it into thinker cubes. Of course, you don’t have to cut it at all for many cooking options such as stuffing, grilling, steaming, or frying whole.