— Heather A. Rennalls

So if you're taking the gills out of portobello, which I do recommend for cooking because otherwise you end up with like kind of brown soapiness at the bottom of your dish, um, it, uh, you know, as far as freezing them, as long as you're thawing them out, the gill should come right out pretty easy. And I actually just use a spoon, like just a tablespoon, like at a tablespoon, but one you'd use at the table, um, to take them out. And that usually works really well even on frozen variety, like if I've had them frozen before, if you're using a knife, you're probably still doing 'em if they're frozen, I'm guessing so. Um, but yeah, you definitely still, I would still recommend taking them out and using the spoon in, but just let them thaw afterward and it should be a little bit easier for you Heather.