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grilled portobellos w/ fresh corn salsa




Source of Recipe


weightwatchers.ca


List of 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 mushroom(s), stems removed (about 6 to 8 caps)
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.