I have a thing going with mushrooms. It’s not really a good thing. It’s more like a grossed out thing. But then I had a delicious portobello burger on our road trip, and things started heating up for me and the mushroom. So I bought some. That might have been a little ambitious, being that I had no idea how to wash them, prepare them, or cook them. Then, just as I was about the start cutting them, I noticed the gills. Yes, gills. What is a vegetable doing with gills? Oh, wait, it’s actually a fungus, right? This should be illegal. Wait, OK? This story has a happy, cheesy ending. So I decided to go ahead and chop the portobellos, gills and all. I know. You’re probably frowning at the screen right now. But after eating 5 slices of pizza, I did my research. And I have since learned that many people do scrape out the dreaded gills, but only for coloration purposes. Portobello gills are totally edible. Whew. So here’s where things get a little crazy: I loved them on this pesto pizza. I honestly loved the taste and texture of these portobellos (gills and all) baked with roasted red peppers atop a punchy pesto crust. And of course, under a blanket of melted cheese. Mushrooms. Not just for weirdos anymore. 5 from 1 review Or else I’ve become one?
