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Ingredientes
- 3 Tbsp. Balsamic Vinegar
- 3 x Cloves Garlic, Chopped
- 1 1/2 tsp Fresh Thyme Leaves Or possibly, Chopped
- 1/2 tsp Dry Thyme, Crumbled
- 1/2 c. Extra virgin olive oil
- 1 1/2 lb Portobello Mushrooms, Stems Discarded
- 18 x Arugula Leaves, Trimmed, Washed, thoroughly, and spun dry (18 to 24)
- 6 x Parmesan Crisps, (Recipe Follows) As An Accompaniment
Direcciones
- In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking till dressing is emulsified. In a large resealable plastic bag drizzle dressing over mushrooms and seal. Marinate mushrooms at room temperature, turning bag once or possibly twice, 1 hour. Heat a well-seasoned ridged grill pan over moderately high heat till warm and grill mushrooms in batches, covered, 2 to 3 min on each side, or possibly till tender. Transfer mushrooms as cooked to a platter and keep hot, 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 min or possibly less. 3/4 c. finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
- 1 1/2 tsp. 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 Tbsp. of mix in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven till golden brown, 8 to 10 min. Cold 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 161 | 81% |
| Total Fat 18.26g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 562mg | 16% |
| Total Carbs 7.59g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.26g | 2% |
| Protein 2.98g | 5% |
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