| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 4 | Servings | ||
INGREDIENTS
| 4 | Medium-sized; (about 12 oz.) fresh Monterey Portabella Mushrooms | |
| 2 | tb | Butter |
| 2 | ts | Minced garlic |
| 2 | tb | Balsamic vinegar |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 1 | tb | Chopped fresh basil or parsley |
INSTRUCTIONS
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 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. Yield: 4 portions Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <[email protected]> on Mar 28, 1998
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