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Thread: Grilled Portabellas with Fresh Corn Salsa

  1. #1
    Join Date
    Aug 2001
    Horn Lake Mississippi



    2 tbsp balsamic vinegar
    1 tbsp sherry cooking wine
    1 tbsp olive oil
    1/4 tsp sugar
    1/8 tsp table salt
    6 oz portobello mushroom(s), stems removed, about 8 caps
    1 piece(s) corn on the cob, kernels removed
    2 medium plum tomato(es), chopped
    6 item(s) olive(s), black, chopped
    2 tbsp cilantro, fresh, chopped

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

  2. #2
    Join Date
    Mar 2001
    Albany,CA, USA


    I was going to post this very recipe just now. You beat me to it. It really is good. I grilled the mushrooms on the foreman grill. Yummmy.
    Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

  3. #3
    Join Date
    May 2001
    Cameron Park, CA


    With recipes like this, those veggie haters would turn-around! Thanks for posting.. Sounds delish!


    368/334/220 OP since 5/4/2001 minus 34 lbs

    10% Goal = 332 2 pounds away
    We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box.

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