Grilled Portobello's with Fresh Corn Salsa

Ingredients

• 2 Tbsp balsamic vinegar
• 1 Tbsp sherry cooking wine
• 1 Tbsp olive oil
• 1/4 tsp sugar
• 1/8 tsp table salt
• 2 pound Portobello mushrooms), stems removed (about 6 to 8 caps)
• 1 piece corn on the cob, kernels removed
• 2 medium plum tomatoes), chopped
• 6 items olives), black, chopped
• 2 Tbsp cilantro, fresh, chopped

Directions

1. Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting Portobello's; 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.

Serves | 4
POINTS per serving | 2