Grilled Portobellos with Fresh Corn Salsa
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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)
Portabella mushrooms
2 pound(s), stems removed (about 6 to 8 caps)
Plum tomato
2 medium, chopped
Olives
6 large, black, chopped
Table salt
⅛ tsp(s)
Cooked 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.
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