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How to Clean and Cut Portobello Mushrooms
How do you cut portobello mushrooms? Wipe the caps clean with a damp towel, twist or cut off the stems, scrape out the dark gills with a spoon if you like, then slice the caps into strips about 1/4" to 1/2" thick, or leave them whole for grilling. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A thin, sharp edge slices the soft, meaty caps cleanly without tearing or crushing them.
Portobellos are mature cremini mushrooms with big, meaty caps. They are great grilled as burgers, sliced for fajitas or stuffed.
Cuts and uses
| Cut | Use |
|---|---|
| Whole caps | Grilled burgers, stuffed mushrooms |
| Thick strips | Fajitas, grilling, steak-style |
| Thin slices | Sautés, pasta, sandwiches |
| Dice | Ragu, fillings, soups |
Step by step
1. Clean. Wipe the caps with a damp paper towel or a soft brush. A quick rinse is fine if they're very dirty; just dry them right away.
2. Remove the stem. Twist it off or cut it flush with the cap. Stems are woody but can be chopped for stock.
3. Scrape the gills (optional). Use a spoon to scrape out the dark gills. This keeps sauces from turning dark and makes room for stuffing.
4. Slice. Lay the cap gill side down and slice into strips. For dice, cut strips crosswise.
Grilling whole caps
Brush whole caps with oil and season. Grill gill side down first, then flip. A light crosshatch scored on the top helps marinade soak in. For burgers, a cap sized to your bun works best.
Cooking tips
Mushrooms release a lot of water. Cook slices in a hot pan without crowding so they brown instead of steam, and salt them toward the end. Thick strips hold up best on the grill or in fajitas.
Should you remove the gills?
The gills are edible. Removing them is about appearance and texture: they can make dishes look muddy and release extra liquid. Leave them in for a deeper mushroom flavor.
Storing
Store mushrooms in a paper bag in the fridge, not sealed plastic, which traps moisture. Use within a few days. For other mushrooms, see how to cut mushrooms.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for slicing portobello mushrooms?
A thin, sharp chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) slices meaty caps cleanly without tearing.
Do you have to remove portobello gills?
No. Removing them is optional and mainly affects appearance.
Should you wash portobellos?
Wipe them clean; a quick rinse is fine if you dry them right away.
How thick should portobello slices be?
About 1/4" to 1/2".
Can you eat portobello stems?
They're woody but can be chopped for stock or fillings.
