Cleaning the portobellos this way will keep any dish you are cooking with them from taking on a muddy appearance or taste.

Take the portobello in the palm of your hand. With the thumb of your other hand, place light pressure on the stem and rock it away from the mushroom.

These stems can be cleaned of any attached gills and used for mushroom stock.

Using a teaspoon, begin cleaning the dark gills away from the mushroom.

Scrape with the side of the spoon from the center where the stem was out to the edges.

You can use the point of the spoon to clean underneath the edge.

To clean the cap, grab a piece of the fringed edge between your thumb and a knife (a butter knife will work just fine).

Pull from the edge to the center in long gentle motions.

The cleaned portobello can now be cooked whole or sliced depending on your recipe.