Grilled Portobello Mushrooms On Savory Greens with Parmesan Chips

Name: Grilled Portobello Mushrooms On Savory Greens with Parmesan Chips
Yield: Serves 6
Ingredients: 2 tablespoons white balsamic or seasoned rice vinegar; 1½ pounds portobello mushrooms; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh sage; 2 tablespoons white balsamic or seasoned rice vinegar; 1 tablespoon mashed roasted garlic; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ cup olive oil; Kosher or sea salt and freshly ground pepper; 4 cups mixed young tender savory greens, such as mizuna, arugula, watercress, and red mustard; 4 cups mixed young tender savory greens, such as mizuna, arugula, watercress, and red mustard; 4 cups mixed young tender savory greens, such as mizuna, arugula, watercress, and red mustard; 4 cups mixed young tender savory greens, such as mizuna, arugula, watercress, and red mustard; 4 cups mixed young tender savory greens, such as mizuna, arugula, watercress, and red mustard; Parmesan Chips

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I’m specifying portobello mushrooms here because they are widely available. Any other flavorful fresh mushrooms, such as oyster, shiitake, or chanterelle, are delicious in this recipe too. To make this a main course, add some roasted or grilled beets, carrots, and red onions.

Ingredients

1½ pounds portobello mushrooms
2 tablespoons white balsamic or seasoned rice vinegar

Main course
Vegetarian

Method

Stem the mushrooms and remove the black gills by scraping with a teaspoon. In a small bowl, whisk together the vinegar, roasted garlic, rosemary, sage, and olive oil. Season to taste with salt and pepper. Using a pastry brush, “paint” the mushroom caps liberally with the mixture. Set aside, lightly covered.

Toss the greens with some of the Mustard Seed Vinaigrette and arrange attractive