Can You Use The Gills Of Portobello Mushrooms?

I always get asked if you can actually eat the dark gills on portobello mushroom caps. My answer? Absolutely! The gills are entirely edible. They’re an underappreciated part that offers incredible texture and flavor. Sure, I get why some people prefer to scrape them out. The gills' soft, web-like consistency contrasts the dense, meaty cap. For those focused on appearance, the inky black color can visually distract in lighter dishes too. When roasting or grilling these hearty mushrooms, I always leave my portobello gills intact. Why discard such an intensely earthy, umami-rich component? As the heat concentrates flavors, it transforms the gills into the perfect savory-sweet complement. When roasting or grilling these hearty mushrooms, I always leave my portobello gills intact. Why discard such an intensely earthy, umami-rich component? As the heat concentrates flavors, it transforms the gills into the perfect savory-sweet complement.

How Do I Make My Portobello Mushrooms Not Soggy?

Keeping portobello mushrooms from getting soggy is one of the keys to making them shine as the star of a dish. With their large, flat caps acting like little bowls, they can easily get waterlogged. Over the years, I've picked up a few chef tricks to achieve tender yet texturally sound portobellos every time. First, thoroughly pat the caps dry with paper towels right after cleaning. Avoid washing them in water; I know it is tempting. However, mushrooms are like little sponges and will absorb access water. You'd be surprised how much extra moisture likes to hide on the underside and gills. Next, I'm very purposeful with my temperature control. Cranking the pan or oven heat too high results in over-steamed mushrooms leaking fluids everywhere. I keep it medium-high and make sure my mushrooms roast and caramelize vs. stew. And I always employ a hot sear once they come out of the oven. Letting those babies kiss a ripping hot skillet for 60-90 seconds crisps up the exterior beautifully. Moist interior, crunchy top...portobello perfection!

Is It OK To Eat A Whole Portobello Mushroom?

People ask me this all the time. Is eating a whole portobello mushroom with fresh herbs safe or even advisable? And my answer as a chef is always a resounding yes! Not only is chomping down on an entire juicy, meaty portobello perfectly fine. I prefer and encourage it. Those rich, earthy flavors and hearty textures are a true treat. I think the hesitation comes from their sheer size. With caps wider than the average cep or button mushroom, a full portobello seems intimidating. But that generous surface area allows for beautifully caramelized crisping when thrown straight onto a hot pan. The internal structure stays smooth and tender, making for incredible bite after luscious bite.

Portobello Mushrooms With Fresh Herbs, Broccolini And Sweet Potato Puree The Magic Of Vegetables

I’ve often cooked this dish of portobello mushrooms with fresh herbs, broccolini, and sweet potato puree. As a seasoned chef, I find working with vegetables utterly magical.

All those vibrant colors, tempting textures, and enveloping aromas. They inspire me daily to craft stunning vegetable-centric dishes. I revel in the buzz from nature’s finest produce, blending flavors and forms until a simple creation emerges.

TABLE OF CONTENTS

For this recipe, we spotlight portobello mushrooms with fresh herbs. The rich umami taste of these handsome steaks of the vegetable kingdom. They had my mind racing with pairing ideas.

I decided to offset their meaty savoriness by enlisting the bittersweet crunch of broccolini and vivid purple potatoes native to New Zealand.

I also paired it with orange sweet potato (kumara) puree. Then, I added one more piece to the puzzle: sweet roasted shallots and garlic. Finally, a medley of garden herbs would provide the touch.

Portobello Mushrooms With Fresh Herbs Ingredient Deep Dive

Let’s look at each of the main ingredients to understand why they make this vegetable dish so unique.

The Ingredients

8 medium-sized Portobello mushrooms.
10-15 Purple potatoes (new season).
2 large Sweet potatoes (orange).
10-12 Shallots (peeled).
10 Garlic whole cloves.
8 Broccolini stems.
Rice bran oil.
Sea salt and freshly cracked black pepper.
Fresh herbs – thyme, rosemary, sage, and mint.

*^{Portobello Mushrooms With Fresh Herbs Ingredients}*

Ingredient Deep Dive

Portobello Mushrooms — Portobello mushrooms have an almost meat-like texture and savory, intensely umami flavor. Unlike white button mushrooms, they have a thicker cap with mature, brown gills. They’re perfect for grilling, roasting, and searing whole. Look for portobellos that have light grey tops and light brown gills. Avoid ones that have almost black gills and are slimy.

Broccolini — Broccolini is a trademarked name for a veggie hybrid of broccoli and Chinese kale (gai lan). With long, thin stems and florets like miniature broccoli heads, it has a flavor combo of sweet, bitter, and peppery. Look for firm stems and heads without any sprouting buds. Pairing broccolini’s slight bitterness with Portobello’s rich umami creates a highly satisfying balance of flavors.
Fresh Herbs – Thyme, Rosemary, Sage, And Mint — No dish celebrating vegetables would be complete without the magic of fresh herbs. Their vibrant flavors and fragrances heighten all the garden’s goodness. Where possible, use fresh flowers straight from the garden. Or look for live plants. Combining thyme, rosemary, sage, and mint rounds out the herby flavors in this dish. You get the full spectrum from minty and citrusy to an earthy, woodsy flavor and aroma.

Sweet Potatoes — Sweet potatoes have a rich history and are integral to cultures across Polynesia, including Māori culture in my home country, New Zealand, where they are known as Kumara. With orange, white, and even purple flesh, they add vibrant color to dishes. Deep purple sweet potatoes become smooth, velvety puree when baked in their skins and mashed. Their mildly sweet, earthy notes perfectly complement the mushrooms and broccolini.
Shallots — What’s a cooked vegetable dish without the flavor magic of onions or shallots? These add so much subtle sweetness when roasted. This draws out the shallot’s sweet, aromatic qualities instead of overt oniony bite. The result is a lovely, mellow flavor that complements the mushrooms and herbs.
Garlic — And no vegetable dish would be complete without a little magical touch of garlic! Garlic’s intense aroma and flavor add so much character, especially when roasted or gently cooked. Fresh garlic transforms into rich, nutty, almost sweet flavors when burned. Purchase local garlic, as it will be fresher with good flavors.

Portobello Mushrooms With Fresh Herbs, Broccolini, And Sweet Potato Puree Recipe

Our portobello mushrooms with fresh herbs, broccolini, and sweet potato puree recipe ticks all the boxes. Bigger and meatier than your average mushroom, portobellos hold up well to high-heat roasting. They develop deep, rich flavors and a crispy texture around the edges. The mushrooms become irresistible with the bright, aromatic, fresh rosemary, thyme, and sage notes.

The addition of tender Broccolini and creamy, smooth sweet potato puree creates a dish that nourishes both body and soul. Earthy, sweet, and entirely satisfying. This recipe proves that plant-based dishes can be as comforting as meat-centric meals.

Preheat your oven to 175°C (347°F). For a convection oven, 160°C (320°F) or gas mark 4.

Prep The Vegetables

Prep all ingredients, peel, and clean the mushroom caps and gills. Trim broccolini stems, peeling them if they are too thick. Peel the garlic cloves and shallots. Pick the thyme, rosemary, and sage, wash, and remove the leaves from the stalks. Pick the fresh mint, wash, and dry. Clean and Half the purple potato longways.

Bake The Sweet Potatoes, Shallots, And Garlic

Place the sweet potatoes onto a baking tray. Pierce the skin with a knife and season with pink salt. Place them into the preheated oven. Sweet potatoes will take the longest to cook, so ensure they are the first thing you put into the oven.
- They’ll take around 40-50 minutes to cook through. Once they are cooked, remove from the oven and carefully scoop the cooked flesh out of the skins. Place the cooked sweet potato into a bowl and add a drizzle of virgin olive oil, sprinkling, and sea salt.

Chefs Pro Tip — When I’m baking sweet potatoes, I always cook them in their skins. This imparts a unique earthy flavor. This gives the sweet potato puree a complex taste that complements the portobello mushrooms.

Place the shallots and garlic onto aluminum foil—season with sea salt and fresh herbs. Wrap them in the foil and place them in the oven for 25-30 minutes. Or until they are soft and sweet.

Season And Roast The Potatoes

Place the halved purple potatoes into a bowl with half the thyme and rosemary leaves. Add a drizzle of rice bran oil, freshly ground Himalayan pink salt, and black pepper.
- Place the potatoes onto a baking tray with parchment paper or a silicon mat. Place into the oven. They will take about 25-30 minutes to cook through.
- After 15 minutes, remove the potatoes from the oven and add the mushrooms to the baking tray. Sprinkle fresh herbs and sea salt over the mushrooms and a drizzle of rice bran oil. Place back into the oven for 15 minutes more.

Portobello Mushrooms with Fresh Herbs and Roasted Potatoes

Cooking Broccolini

From a cooking standpoint, broccolini needs less cooking time than broccoli since the slender stems cook more quickly. I like to blanch or steam them, then promptly sauté. The sprouting flower buds add texture and beautiful green dots of color.
- Heat a saucepan of water to a rapid boil. Add a generous amount of sea salt, place in the broccolini, and blanch for 2 minutes. Remove from the water; they will be a vibrant green color. Season the blanched broccolini with sea salt and drizzle over extra virgin olive oil.

Chefs Pro Tip — Adding salt to the blanching water brings out the bright green color of the broccolini. It allows the green vegetable to retain an eye-catching, vibrant color alongside the earthy portobello mushrooms with fresh herbs.

Chefs Notes

These meaty portobello mushrooms are one of my favorite ingredients to transform into a hearty vegetarian main. I love how their rich, woodsy flavor concentrates and caramelizes when roasted in a hot oven or grill. It brings out portobellos’ fantastic natural umami qualities.

I created this recipe highlighting the mushrooms with fresh herbs, broccolini, and a smooth sweet potato puree. The ingredients may seem simple, but the flavor payoff is enormous.

Time To Plate Your Portobello Mushrooms With Fresh Herbs Dish

Spoon the sweet potato puree onto the center of your plate. Use the back of the spoon to spread it out slightly into an oval or rectangle shape.

With portobello mushrooms I always employ a hot sear once they come out of the oven. Letting those beauties hit a ripping hot skillet for 60-90 seconds crisps up the exterior beautifully. Moist interior, crunchy top…portobello perfection!

Arrange the roasted purple potatoes and portobello mushrooms with fresh herbs on top of the puree. Then, add the roasted shallots and garlic. Next, arrange two broccolini stems over the other vegetables and drizzle with some aged balsamic vinegar or truffle oil.

I used some aged balsamic; the vinegar acidity added another flavor dimension to the dish. I also garnish the dish with fresh mint leaves. This finished our roasted mushrooms with fresh herbs off nicely.

*^{Portobello Mushrooms with Fresh Herbs and Sweet Potato Puree}*

Helpful Resources

Can You Use The Gills Of Portobello Mushrooms?
I always get asked if you can actually eat the dark gills on portobello mushroom caps. My answer? Absolutely! The gills are entirely edible. They’re an underappreciated part that offers incredible texture and flavor.
Sure, I get why some people prefer to scrape them out. The gills’ soft, web-like consistency contrasts the dense, meaty cap. For those focused on appearance, the inky black color can visually distract in lighter dishes too.
When roasting or grilling these hearty mushrooms, I always leave my portobello gills intact. Why discard such an intensely earthy, umami-rich component? As the heat concentrates flavors, it transforms the gills into the perfect savory-sweet complement.
When roasting or grilling these hearty mushrooms, I always leave my portobello gills intact. Why discard such an intensely earthy, umami-rich component? As the heat concentrates flavors, it transforms the gills into the perfect savory-sweet complement.
How Do I Make My Portobello Mushrooms Not Soggy?
Keeping portobello mushrooms from getting soggy is one of the keys to making them shine as the star of a dish. With their large, flat caps acting like little bowls, they can easily get waterlogged.
Over the years, I’ve picked up a few chef tricks to achieve tender yet texturally sound portobellos every time.
First, thoroughly pat the caps dry with paper towels right after cleaning. Avoid washing them in water; I know it is tempting. However, mushrooms are like little sponges and will absorb access water. You’d be surprised how much extra moisture likes to hide on the underside and gills.
Next, I’m very purposeful with my temperature control. Cranking the pan or oven heat too high results in over-steamed mushrooms leaking fluids everywhere. I keep it medium-high and make sure my mushrooms roast and caramelize vs. stew.
And I always employ a hot sear once they come out of the oven. Letting those babies kiss a ripping hot skillet for 60-90 seconds crisps up the exterior beautifully. Moist interior, crunchy top…portobello perfection!
Is It OK To Eat A Whole Portobello Mushroom?
People ask me this all the time. Is eating a whole portobello mushroom with fresh herbs safe or even advisable? And my answer as a chef is always a resounding yes! Not only is chomping down on an entire juicy, meaty portobello perfectly fine. I prefer and encourage it. Those rich, earthy flavors and hearty textures are a true treat.
I think the hesitation comes from their sheer size. With caps wider than the average cep or button mushroom, a full portobello seems intimidating. But that generous surface area allows for beautifully caramelized crisping when thrown straight onto a hot pan. The internal structure stays smooth and tender, making for incredible bite after luscious bite.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.