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Grilled Portobello Mushrooms with Parmesan Crrisps

Make Grilled Portobello Mushrooms with Parmesan Crrisps at home with Balsamic Vinegar, Olive Oil, Parmesan Cheese, and All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 cup
• 3/4 cup
• 1/2 tsp

Method (preview)

1. 1

   In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste.

2. 2

   Whisk in oil in a stream, whisking until dressing is emulsified.

3. 3

   Marinate mushrooms at room temperature, turning bag once or twice, 1 hour.

4. 4

   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.

5. 5

   Transfer mushrooms as cooked to a platter and keep warm, covered with foil.

6. 6

   Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula and Parmesan crisps.

7. 7

   Can be prepared in 45 minutes or less.

8. 8

   Preheat oven to 350°F. and line a lightly greased baking sheet with parchment paper.

9. 9

   In a small bowl stir together Parmesan and flour.

10. 10

    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.

11. 11

    Bake crisps in middle of oven until golden, 8 to 10 minutes.

12. 12

    Cool crisps completely on baking sheet and remove carefully with a metal spatula.