← Replies in Spanakopita-Stuffed Portobello Mushrooms Recipe

Love that you used fresh spinach. I find the frozen kind always tastes watery. To wilt fresh spinach fast, you can always microwave it in a covered bowl for a minute or so before wringing it out in a cheesecloth, but you have to do what's easiest for you. Removing the gills from portobello mushrooms doesn't alter the water content much, but it does remove a layer of insulation between the mushroom and the filling, so it cooks more evenly. Also, the gills of such a big mushroom can turn the flavorful cap an unappetizing gray color, so that might be one reason to remove them. I like doing it with portobello "burgers" so they grill more evenly.