• 3 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 ½ teaspoons minced fresh thyme leaves or
  • ½ teaspoon dried thyme, crumbled
  • ½ cup olive oil
  • 1 ½ lbs portobello mushrooms, stems discarded
  • 18 arugula leaves, trimmed, washed
  • thoroughly, and spun dry (18 to 24)
  • 6 Parmesan crisps (recipe follows) as an
  • accompaniment


1. 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.
2. 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.
4. Can be prepared in 45 minutes or less.
5. 3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano) 11/2 teaspoons all-purpose flour
6. Preheat oven to 350°F. and line a lightly greased baking sheet with parchment paper.
7. 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.





MacGourmet downloadGrilled Portobello Mushrooms With Parmesan Crisps. To import, drag image to your MacGourmet recipe box.


6 servings