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Old 09-18-2013, 05:00 PM   #11
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Location: NW PA
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Originally Posted by CWS4322 View Post
I remove the gills so that I can stuff the caps or use them instead of buns when making burgers. I add the gills to the bag in the freezer for when I'm making stock. I've never noticed a muddy flavor...I'll have to pay more attention next time I make a stock where I've added the gills.
You use marinated Portobello's for this?
It never occurred to me to marinate them before stuffing. I like the full flavor of the shroom to compliment the stuffing.

I gill 'em anytime I use them. The gills don't really add anything, so I scrape them out with a spoon.

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