Grilled portobellos with fresh corn salsa
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Juicy, sweet corn, cut straight from the cob, makes this salsa the perfect topping for grilled mushrooms. For an added smoky flavor, grill the corn. A mixture of olive oil, sherry, sugar and salt serves as a baste for the mushrooms and a dressing for the salsa. You can also marinate the mushrooms in the olive oil mixtures a few minutes before placing on the grill for an enhanced woodsy flavor. Serve this vegetarian dish on its own, paired with flank steak or as a topping for open-faced burgers. Garnish with cilantro.
Ingredients
Balsamic vinegar
2 Tbsp
Sherry cooking wine
1 Tbsp
Olive oil
1 tsp
Sugar
¼ tsp
Table salt
⅛ tsp
Portabella mushrooms
2 pound(s), small or baby mushrooms, stems removed
Corn on the cob
1 ear(s), medium, kernels removed
Plum tomato
2 medium, chopped
Olives
6 gm, black, chopped
Cilantro
2 Tbsp, 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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