Well, it beats me. I don’t know why. Facts are facts though, and every chef on telly peels their Portobello mushrooms. Even Jamie peels his. The contestants on Master Chef do, too.
So I decided to try it both ways. One peeled, and the other not. Same ingredients. Both on the same tray, baked at the same temperature for the same length of time.
Guess what? No difference whatsoever. If anything the unpeeled one held its shape a bit better. Now I don’t know why the professionals bother, and I wondering what’s up with it. Do you peel your large, flat mushrooms? Is there a benefit?
By the way, these were really yummy. A drizzle of olive oil, then topped with the chopped up stems, sautéed chopped garlic, fresh chives, and thin shavings of cheddar cheese and lots of pepper. We like pepper. Baked in a medium oven for about 12-minutes until the cheese blistered. I’ve also made these with pesto smeared into the dark gills, then sautéed garlic, chives and parmesan shavings. That’s good too.
I’d be very interested hearing if you peel your mushrooms!