Quick answer
It is generally considered safe to eat the gills of a portobello mushroom. The gills are an edible part of the mushroom, just like the cap and stem. However, some people prefer to remove the gills before eating because they can give the mushroom a slightly slimy or muddy texture. The gills can also make the mushroom taste more earthy and intensify the flavor. Whether to eat the gills comes down to personal preference. They are not toxic or unsafe to eat.
What are the gills on a mushroom?
The gills are the thin, blade-like structures underneath the cap of a mushroom. Their main function is to produce spores, which allow mushrooms to reproduce. When a mushroom matures, the gills will change color and the spores will drop from them. This leaves behind the black or brown powdery deposit that you can see on the gills.
On a portobello mushroom, the gills start out pinkish in color when young, then turn dark brown as the mushroom reaches full maturity. They extend radially from the stem in a ripple pattern underneath the smooth cap.
When you flip a portobello cap over, the gills are fully exposed. Some other types of mushrooms, like shiitakes, have gills that do not attach to the stem. But on portobellos, the gills run partially down the top portion of the stem.
Anatomy of a portobello mushroom
| Cap | This is the wide, umbrella-shaped part of the mushroom that extends out from the stem. It is smooth on top and has gills attached underneath. |
| Gills | These are the thin, close-together plates that hang down from the underside of the cap. They help distribute spores. |
| Stem | The stalk that supports the cap of the mushroom. It connects the cap to the substrate. |
| Ring | A partial veil or skirt around the upper stalk. Sometimes disappears as the mushroom grows. |
| Spores | Reproductive cells that form and are released from the gills. They appear as a dark powder. |
Are portobello gills safe to eat?
Yes, the gills of a portobello mushroom are perfectly safe and edible. The gills, cap and stem are all parts of the fruiting body that we can consume.
Some sources claim that eating mushroom gills can cause gastrointestinal upset. However, there is no evidence that the gills themselves contain anything toxic or dangerous.
Portobellos are considered a safe, edible mushroom variety. They are a mature form of the common white button mushroom (Agaricus bisporus). Baby portobellos and white buttons have very small undeveloped gills compared to the large open gills on a fully grown cap.
So while urban myths may suggest otherwise, the gills themselves do not contain any compounds that should cause illness or discomfort when ingested.
Are mushroom gills dirty?
Some people think the gills may be dirty since they come into direct contact with the growth substrate. However, simply rinsing the mushrooms under cool water helps remove any debris.
Portobellos grown commercially are harvested in very clean environments. Producers follow good agricultural practices (GAPs) to ensure dirt, mold and bacteria do not contaminate the mushrooms.
If you purchase portobellos from a reputable grocery store or market, they should not have visible dirt or mold on the gills when whole. Of course, always inspect your mushrooms closely and wash them if needed.
Foraging wild mushrooms can introduce more risks for contamination. Make sure to only pick mushrooms from clean environments if foraging. Taking extra care washing gills of wild-foraged mushrooms can help reduce potential exposure to molds, bacteria or debris picked up from the forest floor.
Do you have to remove the gills?
It is not necessary to remove the gills from portobello mushrooms before eating them. Keeping the gills intact vs. scraping them out comes down to personal preference.
Here are some common reasons why people do remove the gills:
Texture
The gills have a soft, almost slimy texture when raw. When cooked, they become rubbery and fibrous. Some find this texture unappealing. Removing the gills creates a better mouthfeel.
Flavor
The high concentration of spores gives the gills an intense, earthy mushroom flavor. For some, the gills may overpower the more subtle flavor of the cap and stem.
Appearance
Exposed gills can make a dish look less appetizing for some. Scraping them out creates a neater, uniform look when stuffing or topping the mushrooms.
Dirt accumulation
As discussed above, the gills can collect dirt and debris more easily. Removing them eliminates this concern.
Allergies
In rare cases, someone may be allergic to compounds in the spores or fungal mycelium on the gills. Taking the gills off eliminates direct exposure.
So in summary, removing gills is optional. It does change the look, taste and feel of the mushrooms in the dish. But it is not required for safely or to avoid toxins.
How to remove portobello gills
If you want to remove the gills, here are two simple methods:
Spoon
Use a small spoon to scrape the gills off the underside of the cap. Hold the cap in one hand and scrape off the gills with a sideways motion. Try to retain the juice inside the cap as you scrape.
Fingers
Wash your hands thoroughly first. Then simply use your fingers or thumb nail to detach the gills from the cap starting at the stem. Pull the gills outward from the middle to detach them in tact as much as possible.
Either way, discard the gills once removed. Make sure to scrape or detach them all the way down into the upper stem area as well.
How to keep gills intact
If you want to cook the portobello with gills on, here are some tips:
– Clean the mushrooms gently by wiping with a damp towel or pastry brush. Avoid soaking them in water, as this can make the tender gills slimy.
– Trim the very ends of the stem if dried out or dirty. Leave the ring and upper stem to hold gills in place.
– If baking or roasting whole caps, place them gill-side up on the pan. The can help protect the gills from drying out.
– For stuffing portobellos, bake them cap-side down first. Then flip and fill so the gills remain against the pan.
– Use a gentle touch when flipping stuffed mushrooms to keep gills attached. Let filling cool slightly before stuffing to avoid immediately melting the gills.
– For sliced mushrooms, cut perpendicular to the gills to keep their structure intact. Cut any damaged outer gills off after slicing.
– Add mushrooms to soups, sauces or stews at the end to retain the texture of the gills. Extended cooking can make them slimy.
Do portobello gills change the taste?
Yes, keeping the dark brown gills on portobello mushrooms does intensify the flavor. The gills contain a high concentration of the earthy, savory umami compounds.
When exposed to heat from cooking, these compounds break down even further. The gills tend to release more moisture as well when heated or compressed.
All of this can amplify the rich, mushroomy taste and aroma. The cap and stems still contribute flavor, but the porous gills take it up a notch.
For some, the gills make the mushrooms too intense. But mushroom lovers often enjoy the full robust flavor that the gills provide.
The difference is most noticeable when portobellos are cooked whole. With sliced mushrooms, taking a portion of the gills off can balance out the overall taste profile.
Portobello gill flavor by cooking method:
| Raw | Subtle earthiness from caps and stems. Gills contribute mild flavor. |
| Sautéed | Browning intensifies umami flavor. Juices released from gills as they soften. |
| Roasted | Dry heat draws out moisture and concentrates flavor. Gills deeply browned. |
| Grilled | Charring gives rich, smoky flavor. Gills provide extra smokiness. |
| Baked | Natural juices and moisture retained in gills. Adds flavor to any stuffing. |
So in summary, the gills can provide a more robust, full-bodied mushroom taste when cooked. Removing them mutes the earthy flavors slightly for a more delicate flavor.
Can you eat raw portobello gills?
Yes, you can safely consume raw portobello mushroom gills. The gills are perfectly edible uncooked.
In raw mushrooms, the gills tend to be slightly milder in flavor compared to cooked. They have a fresh, almost fruity aroma.
When eating portobellos raw, the mushroom’s crisp, meaty texture is still preserved. The gills provide an interesting contrast with their soft fragile feel.
Raw gills work nicely in cold salads, sandwiches and veggie wraps. Thinly slice the mushrooms to help tenderize the gills.
Some people do find the slippery texture unappealing in raw applications. Remove the gills first if you prefer a neater, more uniform bite.
Use caution when consuming raw mushrooms of any kind. Make sure they are fresh and store properly. Raw mushrooms have been linked to occasional food poisoning, although portobellos are considered a lower risk variety.
Ways to serve raw portobello gills:
- Thin mushroom carpaccio
- Chopped mushroom salad
- Mushroom summer rolls or sushi
- Mushroom crudité with dip
- Mushroom pâté
- Mushroom tartare
So enjoying portobello gills uncooked can provide a nice added texture. Just take care to handle them properly for food safety.
Do you have to cook portobello gills?
It is not mandatory to cook portobello gills before eating them. But cooking does make them more palatable and easier to digest for some people.
High heat helps break down the fibrous structure of mushroom gills. It softens the texture and concentrates the umami flavor.
Cooked gills tend to release more moisture as well. This can enhance dishes like risottos, soups and sauces.
Thorough cooking is recommended if the mushrooms may have any bacteria present. Exposure to temperatures above 160°F can help destroy pathogens.
Older, damaged gills are also best cooked. Mature mushrooms often have gills that are slightly slimy. Cooking makes them less slippery and mushy.
In general, portobellos with intact, fresh looking gills can be enjoyed either cooked or raw. It comes down to your texture and flavor preferences.
Here are some good cooking methods for portobello gills:
- Sautéing in olive oil or butter
- Grilling over an open flame
- Roasting in the oven
- Adding to stews at the end
- Mixing chopped into burger patties
- Stir-frying briefly over high heat
The key is not to overcook the gills until they become rubbery and shriveled. Using high heat for a short time helps maintain moisture.
Should you wash portobello gills before cooking?
It’s a good idea to gently wash portobello mushroom gills before cooking them. Use cool water and avoid soaking the mushrooms.
Washing helps remove any debris that may be present deep in the gills from the growing process. Portobellos commercially grown indoors are generally very clean. But washing is still recommended.
For wild-foraged mushrooms, washing is even more important. Rinsing helps remove forest soil, leaves, bugs or other contaminants picked up in nature.
After washing, dry the mushrooms off well with a towel or paper towels. Let them air dry for 5-10 minutes before cooking too. This prevents the gills from getting slimy.
Trim off the very bottom of the stems if they seem dried out or dirty. Scrape off any damaged parts of gills near the edges.
Keep in mind that mushrooms act like sponges. Over-soaking can make the gills saturated and rubbery. A quick rinse and dry is all you need.
Proper storage and handling is also important for clean gills:
– Store portobellos in the refrigerator in a paper or cloth bag. Don’t use sealed plastic bags.
– Wash your hands before and after handling raw mushrooms. Their porous surface can pick up bacteria.
– Clean any surfaces they touch to avoid cross contamination.
– Cook mushrooms thoroughly to recommended safe internal temperatures.
So give those gills a little wash to remove debris before cooking. Then you can be confident they are clean enough to enjoy.
Mushroom gill substitutions
If you want to replicate the texture and look of portobello gills in a recipe, but don’t have actual mushrooms on hand, here are some clever substitutions:
Eggplant
Use very thinly sliced rounds of eggplant in place of mushroom gills. Brush lightly with oil and grill or roast until tender.
Bell pepper
Cut thin slices from red, yellow or green bell pepper. Sauté briefly until softened.
Fennel
Shave paper-thin slices of fennel bulb using a mandoline. The anise flavor pairs nicely with mushrooms.
Radicchio
Separate radicchio leaves and place them like gills under mushroom caps. Roast or grill them together.
Shiitake mushrooms
Substitute fresh shiitake gills for portobello gills. Their flavor is a bit stronger. Remove stems first.
Porcini powder
For a flavor boost, sprinkle dried porcini mushroom powder onto portobellos before roasting or stuffing.
Seaweed
Nori sheets can mimic the look of gills and provide umami flavor. Rehydrate in water before using.
So those are some creative ways to mimic the appearance and taste of mushroom gills when you don’t have the real thing! Play around to see which option you like best.
Conclusion
Portobello mushroom gills are completely edible and safe to eat. While some remove them to alter the texture, flavor, or appearance, it is not necessary. Leaving the gills on provides a more intense, earthy mushroom taste when cooked. They can be enjoyed raw as well. Just take care to wash gills gently before eating to remove any dirt or debris. Consider personal preference on whether to scrap the gills or keep them intact to maximize the mushroom flavor. Those delicate ripples certainly add extra visual interest and taste to any mushroom dish.