4 Portobello Caps, cleaned
1/4 tsp. ground Black Pepper
2 Tbsps. Butter or Margarine
1 Tbsp. chopped fresh Basil
2 tsps. minced Garlic
1 bunch fresh Arugula, washed with stem removed
2 Tbsps. Balsamic Vinegar
1/4 tsp. Salt
1 large fresh Hydroponic Tomato, sliced
Pre-heat grill. In a medium saucepan, melt butter. Add garlic and simmer. Stir in
vinegar, basil, salt and black pepper; remove from heat. Transfer to bowl and set aside. Place mushroom caps, rounded side up, on grill. Grill approximately 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn; spread each mushroom with 1/4 of the butter and garlic mixture until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula for a wonderful treat.
