2 T butter 1/8 t black pepper
2 t minced garlic 1 T chopped fresh basil
2 T balsamic vinegar
Preheat outdoor gill or boiler. 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 frequently, 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; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 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.
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