|
GRILLED PORTABELLAS
Mushroom Council
4 medium-sized (about 12 oz) fresh portabella Mushrooms
2 TB butter
2 tsp minced garlic
2 TB balsamic vinegar
¼ tsp salt
1/8 tsp ground black pepper
1 TB chopped fresh basil or parsley
Preheat outdoor grill or broiler. Separate 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 aside. Place Mushroom 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 ¼ of the chopped Mushroom stem mixture; cook until Mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress, if desired.
Yield: 4 Portions