4 medium-size fresh portobello mushrooms, cleaned
2 T. butter
2 tsp. minced garlic
2 T. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 T. chopped fresh basil or parsley
Separate mushroom caps from stems; set caps aside. Coarsely chop stems (enough to measure 1 cup); set aside. In a medium saucepan, melt butter. Add chopped stems and garlic; cook over medium heat, stirring frequently, for 5 to 6 minutes, or until stems are tender. Stir in vinegar, salt, pepper, and basil, and remove from heat. Transfer mixture to a food processor or blender, and process until finely chopped; set aside. Place mushroom caps, rounded side up, on grill, and grill over hot coals for 2 to 3 minutes, or until caps are hot. Turn caps, and fill each cavity with 1/4 of the mushroom stems mixture. Grill 4 to 5 minutes longer, or until mushrooms are tender. Yield: 4 servings.
Note: Mushroom caps may also be prepared in a broiler. Place caps on broiler pan, and broil 4 inches from heat, following above directions.
From the December 1998 issue.