Mushroom Caps with Arugula Butter

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 three 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.