Recipe - Grilled Portobello Mushrooms With Couscous And Greens

3 tablespoon Balsamic Vinegar
3 Cloves Garlic; Minced
1 One half teaspoon Fresh Thyme Leaves Or;
Minced
One half teaspoon Dried Thyme; Crumbled
One half cup Olive Oil
1 One half pound 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 wellseasoned 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. Three fourths cup finely
shredded Parmesan cheese (preferably ParmigianoReggiano)
1 One half teaspoons allpurpose 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 1/2inchlong 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.

NOTES : Makes about 9 crisps.
Posted to MCRecipe Digest by Calvin Grisafe cgrisafe@iamerica.net on Apr
03, 1998