Recipe - Grilled Portabellas

4 Mediumsized; (about 12 oz.)
fresh Monterey Portabella
Mushrooms
2 tablespoon Butter
2 teaspoon Minced garlic
2 tablespoon Balsamic vinegar
One fourth teaspoon Salt
1/8 teaspoon 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 1 cup). In a medium saucepan
melt butter. Add chopped sterns and garlic. Cook, stirring frequently, unit
stems are tender; 5 to 6 minutes. Stir in vinegar, salt and 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 One fourth of the chopped
mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes
longer. Serve on toasted rolls with cut or sliced up tomato and arugula or
watercress, if desired. Yield: 4 portions

Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet

Posted to MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Mar
28, 1998