| 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" <Joyce_B@email.msn.com> on Mar
28, 1998
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