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
- 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.
- 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.
Serves | 4
POINTS per serving | 2
Print as 3x5 or
4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse