4 Portabella Caps, cleaned
2 Tbsp. Butter or Margarine
2 tsp. Minced Garlic
2 Tbsp. Balsamic Vinegar
1/4 tsp. each Salt and Ground Black Pepper
1 Tbsp. Chopped Fresh Basil
1 bunch Fresh Arugula, washed and stem removed
1 large Fresh Hydroponic Tomato, sliced

Preheat grill. In a medium saucepan melt butter,

add garlic and simmer. Stir in vinegar, basil, salt and pepper, then remove from heat, transfer to a bowl and set aside. Place mushroom caps, rounded side up, on grill. Grill approximately 4 inches from heat until mushrooms are hot, 2-3 minutes. Turn; spread each mushroom with 1/4 of the butter and garlic mixture until mushrooms are tender, 4-5 minutes longer. Serve on toasted rolls with sliced tomato and arugula for a wonderful treat.