Serves: 4
Total Calories: 281

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

Nutritional Facts:

Serves: 4
Total Calories: 281
Calories from Fat: 223

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
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Garlic Kebabs
Georgian Vegetable Kebabs
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Grilled Dilled Tomatoes
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Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
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Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
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