So, if you’ve ever wondered, “How do you clean portobello mushrooms?” read on! You’ll learn everything you need to know using my beginner-friendly tips. In short, washing portobello mushrooms under cold running water for 10-20 seconds is okay. In fact, it’s one of the great ways to clean them! Quickly rinsing your mushrooms under cold water is the best way to clean them if you have many small, round mushrooms to prepare (i.e., smaller mushrooms, like portobellos’ close cousin, cremini mushrooms, or button mushrooms). However, if you’re using the large mushroom caps as I do here, you can also use a moist sponge to clean them one by one. To hand-wash your mushrooms, fill a cup with water, soak a clean sponge in the liquid, and squeeze out as much water as you can. Then, gently wipe the mushroom caps. Be sure to get the underside of the caps and the stems until no dirt or debris remains. Since I’m always buying mushrooms at our grocery store (seriously, there are so many delicious mushroom recipes to try!), I have a cheap sponge that I use just for cleaning different kinds of mushrooms. However, if you don’t have a sponge on hand, you can also use a damp paper towel, mushroom cleaning brush (affiliate link), or a damp cloth to clean portobello mushrooms. Then, using a dessert spoon, gently scrape the gills away. Be careful not to go too deep into the mushroom’s flesh during this step. Continue working around the mushroom until you remove all of the gills. While the gills of a portobello mushroom are edible, most people prefer removing them. This preference might be because the mushrooms’ dark brown gills often transfer their muddy color to your dish and give it an unappetizing look. Others also claim that dark gills have a bitter taste. However, during my recipe testing, I didn’t experience any changes in taste when I cooked portobello mushrooms with or without the gills. I choose to remove the gills to eliminate any dirt or debris hidden underneath them. However, as long as you thoroughly clean the underside of the mushrooms, you can skip removing their gills. Some sources also recommend peeling the top skin of the portobello mushrooms to expose the white flesh. Still, I think this is an unnecessary step. Wiping off the surface of the mushroom cleans them sufficiently. To remove the stem, use your fingers to grip it from the bottom of the mushroom, twist it, and pop it right out. Alternatively, you can also trim the stem using a sharp knife.You may choose to discard the stems or do what I do: save and use portobello stems to make my weekly vegetable or chicken stock. If you are using these great-tasting mushrooms in a recipe, I suggest placing the mushroom cap on a cutting board and slicing it into ¼ inch-thick slices. According to this Mushrooms 101 article on Cook’s Illustrated, the best way to store portobello mushrooms is to place them in a partially open plastic bag, such as a Ziploc bag. It’s essential to leave the bag partly open to maximize air circulation and allow the ethylene gas emitted from the mushrooms to release. Additionally, you can also store fresh mushrooms in their original packaging. Those containers are designed to breathe, which helps release ethylene gas and balance the amount of moisture in the mushrooms. If you’ve heard that storing portobello mushrooms in a brown paper bag is a good option, I don’t recommend it. According to the abovementioned Cook’s Illustrated article, paper bags “turn the fungi spongy and wrinkly.”
