
Grilled Portobellos with Fresh Corn Salsa
1
Points® value
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)
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