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Source: America's Favorite Food Associations

Grilled Portabellas
Grilled Portabellas are a great side dish, or sandwich for your next summer picnic.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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4 medium portabella mushrooms
2 tbs. butter
2 tsp. garlic, minced
2 tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1 tbs. fresh basil, chopped




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 stems and garlic; cook, stirring frequentely, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor with a metal wing blade; 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. If desired, serve on toasted rolls with sliced tomato and arugula, watercress or lettuce.




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