Title: Grilled Portobello Mushrooms
Categories: Vegetable
Yield: 2 Servings

1	lb	Portobello mushrooms (4 lg) stems removed, halved lengthwise
1/4	c	Olive oil
1	bn	Arugula coarse stems discarded leaves washed well spun dry,
1	sm	Head French curly endive torn in bite-sized pieces (about 1
1	sm	Head radicchio torn in bite-sized pieces (about 1 1/2 cups)
DRESSING
2		Garlic clove(s), minced
6	tb	Olive oil
1	ts	Thyme leaves finely chopped
1	ts	Rosemary leaves finely chopped
1	tb	Sage leaves finely chopped
2	tb	Flat-leaf parsley finely chopped
2	tb	Balsamic vinegar

Brush mushroom stem and slices with oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill mushrooms in batches until tender, 2 minutes each side. Transfer mushrooms with tongs to a plate.

In large serving bowl, combine greens.

Make dressing: In a large heavy skillet, cook garlic in 2 tbs oil over moderate heat until softened. Remove skillet from heat and stir in remaining dressing ingredients.

Add mushrooms to dressing and season with salt and pepper. Arrange mushrooms on greens, drizzle with hot dressing and serve.

Source: La Fiametta Ristorante in San Francisco, California

Gourmet Magazine March 1995

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