Portabellas with Corn Salsa

Portabellas with Corn Salsa

Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

8

servings

3
tablespoons white balsamic vinegar
2
tablespoons olive or vegetable oil
1/2
teaspoon sugar
1/4
teaspoon salt
2
packages (6 oz each) fresh portabella mushrooms, stems removed
1
cup Green Giant™ Steamers™ Niblets® frozen corn, cooked and drained
1
cup chopped plum (Roma) tomatoes
1/2
cup sliced ripe olives
1/4
cup chopped fresh parsley
  1. Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.
  2. Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 minutes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3 minutes longer or until tender. Remove from pan; cool 5 minutes.
  3. Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Any fresh tomatoes, chopped, can be used instead of the plum tomatoes. Regular balsamic vinegar can be used instead of the white balsamic vinegar.
Special Touch
Arrange portabellas the full length of a ceramic platter, and spread the corn salsa lengthwise over the center of the mushrooms. Serve this appetizer with small forks, or provide thinly sliced bread to hold the mushrooms and salsa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 150mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.