"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Click Here to Login
Thread Tools Display Modes
Old 09-18-2013, 05:00 PM   #11
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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.

Give us this day our daily bacon.
pacanis is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:22 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.