• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Portobello Mushrooms with Parmesan Crisps

  • Recipe Submitted by on

Category: Appetizers, Side Dishes

 Ingredients List

  • 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.

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