Grilled Portobellos
Serves 4

4 medium portobello mushrooms
2 tablespoons butter
2 teaspoons garlic, minced
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh basil or parsley, chopped

Preheat outdoor grill or broiler. Separate mushroom caps from stems; set caps aside. Coarsely chop stems to measure 1 cup. In medium saucepan, melt butter. Add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5-6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to bowl of food processor with metal wing blade; process until finely chopped; set aside. Place mushroom caps, rounded-side up, on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2-3 minutes. Turn; spread each mushroom with 1/4 of the chopped mushroom stem mixture; cook until mushrooms are tender, 4-5 minutes longer. If desired, serve on toasted rolls with sliced tomato and arugula, watercress or lettuce.