- 4 medium fresh portabella mushrooms - (12 oz)
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 tablespoon chopped fresh basil or parsley
Preheat outdoor grill or broiler. Separate mushroom caps from stems; set caps aside. Coarsely chop stems (to measure one cup).
In a medium sauce pan, 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 and spread each mushroom with 1/4 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.
This recipe yields 4 servings.