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Prep 15min
Total25min
Servings8
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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
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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.
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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.
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