4 medium-sized (about 12 ounces) fresh portabella mushrooms
2 tablespoons butter
2 teaspoons minced garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh basil or parsley
Preheat outdoor grill or broiler. Seperate mushroom caps from
stems, set caps aside. Coarsely chop stems (to measure 1 cup).
In a medium saucepan melt butter. Add chopped stems and garlic,
cook, stirring frequently, until stems are tender, 5 to 6 minutes.
Stir in vinegar, salt and black pepper, remove from heat. Transfer
to the bowl of a food processor, process until finely chopped, set
Place mushrooom caps, rounded side up, on a grill or rack in a
broiler pan. Grill or broil 4 inches from heat until mushrooms
are hot, 2 to 3 minutes. Turn, spread each mushroom with 1/4 of
the chopped mushroom stem mixture, cook until mushrooms are tender,
4 to 5 minutes longer. Serve on taosted rolls with sliced tomato
and arugula or watercress, if desired.
Yield: 4 portions