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Portabellas with Corn Salsa
Portabellas with Corn Salsa
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Prep Time:
15 minutes
Total Time:
25 minutes
Elevate your veggie appetizer with a standout cracker or bread!
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
Instructions:
  • Combine the vinegar, oil, sugar, and salt, setting aside 1/4 cup for the corn salsa.
  • Prepare the broiler pan by spraying it with cooking spray. Arrange mushrooms, stem sides up, on the pan. Lightly brush them with the vinegar mixture. Broil for 2 minutes about 6 inches away from the heat source. Flip the mushrooms over and brush them with the remaining vinegar mixture. Continue to broil for 2-3 more minutes until tender. Take them out of the pan and let them cool for 5 minutes before serving.
  • Combine the corn, tomatoes, olives, parsley, and reserved vinegar mixture. Slice the mushrooms into 1/2-inch pieces. Serve with the delicious corn salsa.

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