Mushroom Caps with Arugula Butter

U.S.A.

Preparation info
  • Serves

    8

    As an Appetizer
    • Difficulty

      Easy

Appears in

By Steven Raichlen

Published 1998

  • About

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.