Grilled Portobello Mushrooms With Parmesan Crisps

Each of us has one spiritual gift, a blend of the different gifts the Spirit has put together for each of us. Like a painter who is able to create an infinite number of colors by mixing any combination of the ten or so colors he carries in his palette, so the Spirit of God blends a little of one gift with a little of another to create the perfect combination within you. As a result, you have a unique position in the Body of Christ, with an ability to minister as no one else can.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Sami	Appetizers, Mushrooms, Portobello, Side dishes	6	Servings

INGREDIENTS

3	T	Balsamic Vinegar
3		Cloves Garlic, Minced
1 1/2	t	Fresh Thyme Leaves Or
		Minced
1/2	t	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

INSTRUCTIONS

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
350Â°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.  NOTES : Makes about 9 crisps.
Posted to MC-Recipe Digest by Calvin  Grisafe <cgrisafe@iamerica.net>
on Apr 03, 1998

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