Photo of Grilled Portobellos with Fresh Corn Salsa by WW

Grilled Portobellos with Fresh Corn Salsa

1 - 2
PersonalPoints™ 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(s)

Sherry cooking wine

1 tbsp(s)

Olive oil

1 tsp(s)

Sugar

¼ tsp(s)

Uncooked portabella 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

tsp(s)

Corn

1 piece(s), kernels removed

Cilantro

2 tbsp(s), fresh, chopped

Instructions

  1. Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting portobellos; reserve the rest for the corn salsa.
  2. Preheat grill. Off heat, coat grill rack with cooking spray. Place mushrooms, stem side up, on grill. Brush lightly with vinegar mixture; cook 2 minutes. Turn mushrooms; brush with remaining vinegar mixture and grill until tender, about 2 to 3 minutes more. Remove from grill; allow to cool about 5 minutes.
  3. Mix together corn, tomatoes, olives, cilantro and reserved vinegar mixture. Cut mushrooms into 1/2-inch-thick slices; top with salsa. Yields about 3 to 4 slices of mushroom and 1/3 cup of salsa per serving.

Notes

Serve this vegetarian dish on its own, paired with flank steak or as a topping for open-faced burgers.