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 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