Grilled portobello mushrooms with parmesan crisps

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Balsamic Vinegar
3 Cloves Garlic; Minced
1½ teaspoon Fresh Thyme Leaves Or; Minced
½ teaspoon Dried Thyme; Crumbled
½ cup Olive Oil
1½ pounds Portobello Mushrooms; Stems Discarded
18 Arugula Leaves; Trimmed, Washed, thoroughly, and spun dry (18 to 24)
6 Parmesan Crisps; (Recipe Follows) As An Accompaniment

Directions

In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking until dressing is emulsified. In a large resealable plastic bag drizzle dressing over mushrooms and seal. Marinate mushrooms at room temperature, turning bag once or twice, 1 hour. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until tender. Transfer mushrooms as cooked to a platter and keep warm, covered with foil. Divide arugula among 6 plates.

Slice mushrooms thin and serve with arugula and Parmesan crisps.

PARMESAN CRISPS Can be prepared in 45 minutes or less. ¾ cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano) 1½ teaspoons all-purpose flour Preheat oven to 350°F. and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 ½-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

NOTES : Makes about 9 crisps.

Posted to MC-Recipe Digest by Calvin Grisafe <cgrisafe@...> on Apr 03, 1998

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