Martha Stewart Living, October 2007
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Yield
Serves 4
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Ingredients
- 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
- 2 garlic cloves, coarsely chopped (about 1 tablespoon)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarsely chopped fresh thyme
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper, to taste
- 1/3 cup balsamic vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
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12 pieces set polenta (about 1/2 batch)
Basic Polenta (Soft or Set)
, cut into 1-inch-thick rectangles or triangles - 2 cups arugula (2 ounces)
- 8 ounces Parmigiano-Reggiano, shaved
