Portabellas with Corn Salsa

  • Prep 15 min
  • Total 25 min
  • Servings 8

Ingredients

  • 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 frozen corn, cooked and drained
  • 1 cup chopped plum (Roma) tomatoes
  • 1/2 cup sliced ripe olives
  • 1/4 cup chopped fresh parsley

Steps

  • 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.

  • Any fresh tomatoes, chopped, can be used instead of the plum tomatoes. Regular balsamic vinegar can be used instead of the white balsamic vinegar.
  • 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 Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
35
Total Fat
4g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
150mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
6%
6%
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.
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