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1
Heat barbecue grill until very hot.
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2
Prepare garlic for roasting be removing outer, papery layer.
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3
Slice off top of garlic so that cloves are exposed.
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4
Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill.
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5
Repeat this same procedure with onions (warp individually).
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6
Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic.
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7
Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side).
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8
Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
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9
On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown).
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10
Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture.
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11
Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan.
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12
Add wine, butter and reduce heat to medium.
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13
Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
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14
To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese.
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15
Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap.
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16
Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.
