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The first step in this recipe is choosing the perfect portobello mushrooms. Opt for large, robust specimens because their size makes them ideal for stuffing and handling during preparation. Smaller mushrooms tend to shrink considerably once cooked, losing their shape and making the process more cumbersome.
Once you've picked your mushrooms, cleaning them properly is crucial. Although the gills (which resemble fish gills) are edible, many prefer to remove them for aesthetic and textural reasons. Use your hands to gently squeeze out the stems, avoiding yanking to prevent breaking the mushroom crown. For stubborn stems, a spoon can be used to carefully scrape out the gills and stem material.