do you remove the brown underside of the portobella mushroom when cooking?

Question

I want to broil a portobella mush room and don't know if I should leave the brown stuff on the inside in the mushroom or scoop it out?

Answer 1

No, you leave it. You can even leave the stem, but most people remove the stem before cooking and/or eating and save it for soups (or discard it). When grilling or broiling, lightly brush the cap and stem with oil to keep them moist, and season to taste. Grill or broil 4 to 6 inches from the heat source for 4-6 minutes on each side, brushing with oil again once or twice during cooking -- to keep it moist.

Answer 2

The "brown stuff" are the gills of the mushroom. You can do it either way, I suppose, but I have never seen anyone remove the gills before. In the future, you can set your mushroom on a piece of paper towel in the fridge for a day or more to remove the spores that the gills release. This is not pertinant, but it is pretty cool to see. Also, never wash your mushrooms by submersion. Mushrooms should be cleaned with very little water and should mostly be rubbed clean. If you must rinse them, do it quickly and do not saturate them.

Answer 3

Leave it....stuff with a mixture of crab meat, cream cheese & chives for yummy stuffed mushrooms. The "golden rule" of mushrooms is NEVER rinse with water....alway wipe off with a paper towel to clean them off. If you use water, they will be soggy.

Answer 4

Nope...try to clean between the gills if you can, because sometimes soil gets stuck in between them. But otherwise, just wipe down the mushroom tops, and cook them as you otherwise were planning on.

Answer 5

No just wash them very very well. You don't want to cut out the flavor.

Answer 6

Leave it.

Answer 7

leave it in!