Removing Mushroom Gills {The Mountain Kitchen Tips

Removing mushroom gills is a personal preference when prepping mushroom caps for a recipe. Some people do. Some people don’t. However, I think you will like mushroom recipes better if you remove the gills from mushroom caps. Here’s why:

The gills of a mushroom can be slightly bitter and they tend to have a strong, musty flavor. Some find this to be unpalatable and it could be the reason why some people don’t like mushrooms.

Not only do the gill have a musty order, but they also tend to release a black liquid as they cook.

These two factors about mushroom gills are something to keep in mind when preparing mushrooms in your dishes. It’s a good idea to remove the gills whenever you use Portobello mushrooms, whether the recipe calls for it or not. 

If you decide to make yesterday’s Meatless Monday Stuffed Mushroom recipe, remove the mushroom gills from the undersides of the mushrooms. I think you will like them a lot better. 

Removing mushroom gills is really quite easy. Let me show you how!

How To Remove Mushroom Gills

To remove the mushroom gills, hold the mushroom in one hand. Use a spoon to gently scrape and scoop out the gills on the underside of the mushroom working around the cap; discard the gills.

Note: The gills should 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!