*  Exported from  MasterCook  *

            Grilled Portobello Mushrooms with Parmesan Crrisps

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Balsamic vinegar
   3      cl            Garlic -- minced
   1 1/2  ts            Fresh thyme -- minced -OR-
     1/2  ts            Dried thyme -- crumbled
     1/2  c             Olive oil
   1 1/2  lb            Portobello mushrooms --
                        - stems discarded
  18                    Arugula leaves -- up to 24,
                        - trimmed, washed thoroughly,
                        - and spun dry
   6                    Parmesan crisps (recipe follows)
                        Parmesan Crisps:
     3/4  c             Parmesan cheese --
                        - finely shredded
     1/2  ts            All-purpose flour

In a small bowl whisk together vinegar, garlic, thyme, 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.

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 a level 1 tb of mixture in mounds 4" apart and spread
mounds gently into 3-1/2" 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.

Yield: 9 Crisps


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