How to Clean Portobello Mushrooms: 11 Steps (with Pictures)

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How to Clean Portobello Mushrooms: 11 Steps (with Pictures)
How to Clean Portobello Mushrooms: 11 Steps (with Pictures)

Portobello mushrooms are appreciated by food lovers around the world for their simplicity and complex flavor. Blending strong, rustic tones with a fleshy texture, portobello mushrooms are perfect for a variety of dishes, from vegan fries to Italian country cuisine recipes. Best of all, they're super easy to prepare. Most portobellos only need a little trimming and basic cleaning before they are put on the fire and savored. After buying the freshest mushrooms you can find, all you need is a damp sheet of paper towels and a spoon to get them ready for your favorite recipes.


Part 1 of 3: Cleaning the Mushroom with a Paper Towel

Step 1. Moisten a folded sheet of paper towel with fresh water

Wring the excess so the paper doesn't get too wet. Usually, it just needs to get a little damp to clean the fresh packed mushroom.

  • Due to the size and shape of the portobellos, they must be cleaned individually to be in the right spot.
  • You can also use the soft side of a kitchen sponge.

Step 2. Gently rub the hat and mushroom stem

Wipe the wet paper towel over the outer surface of the mushroom with quick, gentle strokes. Be careful not to apply too much pressure. This could end up damaging the mushroom, breaking it or injuring it.

  • Rest the mushroom in the palm of your hand instead of holding it by the cockpit or hat.
  • Pay special attention to dirtier areas.

Step 3. Use a brush to clean especially dirty mushrooms

There are times when the paper towel is not enough to remove the dirt. A fine-bristled brush will help remove dirt and residue from the portobello without having to wash it in the sink or soak it.

  • You can find mushroom-specific brushes at specialty food stores or a good supermarket.
  • Soaking the mushrooms causes them to absorb water, which can make them shriveled and tasteless.

Step 4. Set the mushrooms aside to dry

Place the clean portobellos on a layer of paper towels. If you are preparing several mushrooms at once, move to the next one in line. Keep cleaning the portobellos individually until you have the number needed for the recipe.

The paper towels absorb the moisture that can come out of the mushrooms

Part 2 of 3: Trimming the Mushroom

Step 1. Remove the stem

The easiest way to do this is to grab it from the bottom, twist it, and quickly pull it out. Thus, he should easily detach from the hat. You can also use a kitchen knife to cut it out.

  • The handles of portobello mushrooms are usually hard and have a woody taste. Ideally, leave them out of most recipes.
  • If you don't want to waste any part of the mushroom, keep the stems and use them chopped to flavor broths, stews and sauteed dishes.

Step 2. Scrape the black blades

Turn the mushroom upside down to expose the underside of the hat. Run the tip of a spoon over the blades until they come loose. Then wipe the inside of the hat with a damp paper towel to remove residue.

The blades have a bitter, bad taste, which can negatively affect the taste of the dish you are going to prepare

Step 3. Cut off the edges of the hat

After shaving the blades, you may notice some ripples on the underside of the hat. Slowly cut them with a sharp knife, rotating the mushroom. After you're done, the hat will be smooth on one side and rounded on the other.

  • Removing the dimples makes the mushroom straighter, which is handy for anyone wanting to grill or fill the portobello.
  • This is an optional step. His main objective is to improve the presentation of the dish.

Step 4. Cut the mushroom the way you like it

Portobello is now ready to be prepared for use. If you're making soup or a vegetable mix, you can slice the larger mushrooms into cubes or strips to make them easier to handle and eat.

  • Portobello mushrooms do not need to be cut. Most chefs prefer to steam, grill or fry them whole to preserve texture and rustic flavor.
  • Lightly grease the hat with olive oil, sprinkle a little rock salt, and bake the mushroom to make veggie hamburger buns.

Part 3 of 3: Guarding and Using Portobello Mushrooms

Step 1. See if the mushrooms are fresh

Before you buy them, see if the hat or stem has any bruises or stains that could indicate that the mushroom is past the point. A good portobello is between 10 cm and 15 cm wide, is firm and has a uniform color.

  • Whenever possible, choose the mushrooms individually rather than buying them in a package. So you can get only the best ones.
  • It is also important to pay attention to the appearance of the blades. The mushroom is likely to be overcooked if they are damp, sticky or wrinkled.

Step 2. Store the remaining mushrooms in the refrigerator, in an airy container

Unwrap the portobellos as soon as you get home and put them in a paper bag or wrap them in a paper towel. Mushrooms tend to release a little moisture, which can make them squishy and spongy if kept in plastic.

  • Good ventilation is essential to keep the mushrooms fresh until it's time to cook them.
  • You can also trim the hats and wrap them in a double layer of paper towels.
Clean a Portobello Mushroom Step 11

Step 3. Use the mushrooms in a maximum of three days

As with other perishable foods, it is best to use portobello mushrooms immediately. Remember to examine them carefully before putting them in food. If they look washed out, limp or smelly, throw them away.

  • Ideally, buy ingredients like mushrooms only when you know you're going to need them.
  • It's rare, but if properly stored, portobello mushrooms can last up to a week.


  • Use portobello mushrooms to add a strong, rustic flavor to succulent dishes.
  • Portobello mushrooms are consistent enough to serve as meat substitutes.
  • When cooking portobellos, do not overdo the oil, sauce or marinade so that the mushrooms do not absorb too much moisture.


  • Do not cook portobello mushrooms without cleaning them first. As mushrooms grow in the ground, they are often quite dirty.
  • Be careful when using knives in the kitchen. Accidents happen.

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