How to Dice Portobello

Portobello mushrooms pair well with spicy and fruity red wines.

They may look like hamburger patties and provide a similar taste profile with rich, meaty flavors, but Portobello mushroom caps do not need a bun to enhance a dish. Portobellos are mature cremini with brown caps that grow up to 5 inches in diameter. Dice the Italian fungi using simple knife skills, and add the diced bits to pasta and meat entrees or homemade pizzas. Does this Spark an idea?

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Water
Chef's knife
Paper towels
Cutting board

Instructions

- 1
  
  Cut the stems of Portobello mushrooms off with a chef's knife. Rinse the caps under cold water and rub dirt and pesticides off. Pat the mushrooms dry with paper towels.
- 2
  
  Cut the cap into 1/4- to 3/4-inch thick strips with a chef's knife, depending on the size that the recipe calls for. Keep the tip of the knife against the cutting board, pivoting the tip up and down to create vertical Portobello slices.
- 3
  
  Turn the Portobello slices 90 degrees. Cut the slices vertically, using the same knife technique to dice the slices into 1/4- to 3/4-inch cubic pieces.