Farmers Daughter Herbs

grilled-portabelo-mushrooms 3 tbsp. balsamic vinegar

3 garlic cloves, minced

1-1/2 tsp. Fresh Thyme, minced

1/2 cup olive oil

1-1/2 lbs. Portobello mushrooms,

stems discarded

18 to 24 Fresh Arugula leaves, trimmed,

washed thoroughly, and spun dry.


In a small bowl whisk together vinegar, garlic, Fresh 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 once or twice, 1 hour.

Heat a well-seasoned ridged grill pan over moderate 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 Fresh Arugula amoung 6 plates. Slice mushrooms thin and serve over rice or ?

Serves 6 as a first course.