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    GRILLED PORTOBELLOS W/FRESH CORN SALSA


    Source of Recipe


    WW

    Recipe Introduction


    POINTS® Value: 2
    Servings: 4
    Preparation Time: 15 min
    Cooking Time: 5 min
    Level of Difficulty: Moderate


    List of Ingredients




    2 Tbsp balsamic vinegar
    1 Tbsp sherry cooking wine
    1 tsp olive oil
    1/4 tsp sugar
    1/8 tsp table salt
    2 pound portobello mushroom(s), small or baby mushrooms, stems removed
    1 piece corn on the cob, kernels removed
    2 medium plum tomato(es), chopped
    6 items olive(s), black, chopped
    2 Tbsp cilantro, fresh, chopped

    Recipe



    ** Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting portobellos; 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.

    NOTE: Juicy, sweet corn, cut straight from the cob, makes this salsa the perfect topping for grilled mushrooms. Serve this vegetarian dish on its own, paired with flank steak or as a topping for open-faced burgers.

 

 

 

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