Grilled Portobello Mushrooms with Parmesan Crisps

Title:
Grilled Portobello Mushrooms with Parmesan Crisps

Yield:
6 Servings

Categories:
Appetizers,
Side
Dishes,
Mushrooms,
Portobello




Ingredients:





     3 tb Balsamic Vinegar


     3    Cloves Garlic; Minced


 1 1/2 ts Fresh Thyme Leaves Or;


          -Minced


   1/2 ts Dried Thyme; Crumbled


   1/2 c  Olive Oil


 1 1/2 lb Portobello Mushrooms; Stems


          -Discarded


    18    Arugula Leaves; Trimmed,


          -Washed, thoroughly, and


          -spun dry (18 to 24)


     6    Parmesan Crisps; (Recipe


          -Follows) As An


          -Accompaniment






 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. 3/4 cup finely


 shredded Parmesan cheese (preferably Parmigiano-Reggiano)


   1 1/2    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 1/2-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 
on Apr


 03, 1998