*  Exported from  MasterCook  *
             Grilled Portobello Mushrooms with Parmesan Crrisps
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Side Dishes
                 Vegetables                       Cheese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   balsamic vinegar
    3                    garlic cloves -- minced
    1 1/2  Teaspoons     minced fresh thyme leaves or 1/2 teaspoon -- crumbled
      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
 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
 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
 Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula
 and 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. 
                    - - - - - - - - - - - - - - - - - -