
Grilled Portobellos with Fresh Corn Salsa
2
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Juicy, sweet, seasonal corn, cut straight from the cob, makes this salsa the perfect topping for grilled mushrooms.
Ingredients
Balsamic vinegar
2 Tbsp
Sherry cooking wine
1 Tbsp
Olive oil
1 tsp
Sugar
¼ tsp
Portobello mushroom(s)
2 pound(s), stems removed (about 6 to 8 caps)
Plum tomato(es)
2 medium, chopped
Olive(s)
6 large, black, chopped
Table salt
⅛ tsp
Corn
1 piece(s), kernels removed
Cilantro
2 Tbsp, fresh, chopped