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 min
  • Total Time 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 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
0%;
Iron
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.