Grilled Portobellos with Fresh Corn Salsa
Sherry cooking wine
2 pound(s), stems removed (about 6 to 8 caps)
2 medium, chopped
6 large, black, chopped
1 piece(s), kernels removed
2 Tbsp, fresh, chopped
- Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting portobellos; reserve the rest for the corn salsa.
- 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.
- 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.