Buying and Cooking Portobello Mushrooms

Published on Monday, October 6, 2008, by CHOW Video Team / Edit Post

Buying and Cooking Portobello Mushrooms

Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. And he always warns people not to overmarinate: Portobellos may be the hamburger replacement, but they’re not as durable as meat.

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  • Hmm, texturally portobellos may be a meat replacement, but not nutritionally. For me, they're a great side dish, though.

    Sauteed in lots of butter and garlic, with a bit of oregano. Yum. :)

  • MY portobello tip is to lightly scrape out the gills with a spoon before marinating or cooking. This really makes them taste so much better, and the appearance is nicer as well.