Photo of Grilled portobellos with fresh corn salsa by WW

Grilled portobellos with fresh corn salsa

Total Time
20 min
15 min
5 min
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.


Balsamic vinegar

2 Tbsp

Sherry cooking wine

1 Tbsp

Olive oil

1 tsp


¼ tsp

Table salt


Portobello mushroom(s)

2 pound(s), small or baby mushrooms, stems removed

Fresh yellow corn

1 medium, kernels removed

Plum tomato(es)

2 medium, chopped


6 gm, black, chopped


2 Tbsp, fresh, chopped


  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.