Grilled Portobello Musrooms with Arugula, And Balsamic

(This is a simple, California style, vegetarian meal)

Serves 4 as main course

• 1# portbello mushrooms (about 2 mushrooms)
• 1/2# arugula or other bitter green
• 4 one-half inch slices of fresh country style bread
• 1/4# dry jack cheese or a good quality pecorino
• 1 garlic clove, chopped
• 2 sprigs fresh thyme, chopped
• 1 tbl. fresh lemon juice
• 3 tbl. good quality balsamic such as Delizia Estense
• 4-6 tbl. fruity extra virgin olive oil
• salt and pepper

Trim off stems from mushrooms and set in bowl, unsliced. Pour 2 tablespoons of oil, thyme, balsamic, garlic and salt and pepper to taste and let marinade for at least an hour.

Prepare grill with medium hot fire. Remove mushrooms from marinade and set on grill, cap side down, for about 4 to 5 minutes. Turn over and cook for another 4 to 5 minutes. During the last 3 minutes, add bread slices brushed liberally with olive oil. Do not burn the bread!

While bread and mushrooms are just about finished, toss arugula in bowl with lemon juice, a tablespoon of oil and a pinch of salt and pepper.

Set a slice of grilled bread on each plate. Place a good handful of arugula and spread over bread. Slice each mushroom into about six slices and set on top of bread and greens. With a vegetable slicer shave pecorino or Vella jack liberally over all and finish with a generous drizzle of balsamic and oil. Enjoy!!

(For the non-vegetarian, cook some top sirloin or filet of beef and set thin slices over greens. Do everything else the same.)