Removing Mushroom Gills {The Mountain Kitchen Tips

Removing Mushroom Gills {The Mountain Kitchen Tips

As an Amazon Associate I earn from qualifying purchases

If you decide to make yesterday’s Meatless Monday Stuffed Mushroom recipe, removing mushroom gills from the undersides of the mushrooms is not necessary, but I think you will like them a lot better. It’s truly your preference but I prefer to remove the gills.

The gills of a mushroom are slightly bitter and have a strong, musty flavor that some find unpalatable, and they also tend to release a black liquid as they cook. It’s a good idea to remove the gills whenever you use Portobello mushrooms, whether the recipe calls for it or not. 

Removing mushroom gills will make your dishes even better. The gills are can be bitter and have a musty flavor that some find unpalatable. Learn how! |

Removing the gills is really quite easy. Simply hold the mushroom in one hand and gently scrape and scoop out the gills on the underside working around the cap, using a spoon; discard the gills. The gills come out pretty easily, so there is no need to apply a lot of pressure. If you apply too much pressure you run the risk breaking the mushroom or punching through it. 

I hope this gives you a better understanding of mushroom gills and will help make your dishes even tastier! 

The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)

5 thoughts on “Removing Mushroom Gills {The Mountain Kitchen Tips”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!