From: Susan,.TN
Grilled Portobello Mushrooms with Parmesan Crisps
3 Tablespoons balsamic vinegar
3 garlic cloves, minced
1 1/2 Teaspoons minced fresh thyme leaves or 1/2 teaspoon, crumbled, dried
1/2 Cup olive oil
1 1/2 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
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. Makes about 9 crisps.
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