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Grilled Mushroom Caps With Arugula Butter |
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Serves: 4 Print this RecipeU.S.A. Special Equipment: Vegetable grate (optional) Stuffed mushrooms was one of the first dishes I ever learned to make and I’m still fascinated by the fungus’s ability to absorb the flavors of a filling while retaining its own. I like to make this dish with jumbo mushroom caps, behemoths measuring 3 inches across that seem custom grown for stuffing. I fill them with arugula butter and cook them on the grill using the indirect method. Amazing! 1 bunch arugula, stemmed, rinsed, spun dry, and coarsely chopped 1 clove garlic, minced 8 tablespoons butter, unsalted (1 stick), at room temperature Salt and freshly ground black pepper, to taste Lemon juice, fresh, a few drops 8 mushrooms, jumbo sized, or 16 large, white, stemmed, caps wiped clean with dampened paper towels 1/4 cup parmesan cheese, freshly grated 1. Set up the grill for indirect cooking and preheat to high. 2. Prepare the arugula butter. Finely chop the arugula and garlic in a food processor. Add the butter, salt, pepper, and lemon juice. Process until smooth. Spread the butter in the mushroom caps and sprinkle the cheese over the top. 3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Arrange the mushrooms in the center of the hot grate (away from the heat). Cover the grill and cook the mushrooms until browned and tender and the butter is melted and sizzling, about 20 minutes. For a smokier flavor, place the mushroom caps directly over the flame for the last 5 minutes. Serve immediately. Serves 8 as an appetizer, 4 as an entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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