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Portobello Mushrooms With Corn Salsa

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  • Prep 15 min
  • Total 20 min
  • Servings 8
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Take your party to a new level, right from the start. This appetizer is bound to impress everyone!
Created Jul 7, 2010
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Ingredients

  • 1 cup (250 mL) Frozen NIBLETS* WHOLE KERNEL CORN or Peaches & Cream Whole Kernel Corn
  • 1/4 cup (50 mL) water
  • 3 tbsp (45 mL) balsamic vinegar
  • 2 tbsp (25 mL) olive oil
  • 1/2 tsp (2 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 3/4 lb (375 g) fresh portobello mushrooms, stems removed
  • 1 cup (250 mL) chopped plum (roma) tomatoes
  • 1/2 cup (125 mL) sliced ripe olives
  • 1/4 cup (50 mL) chopped fresh parsley

Steps

  •  
    1
    Place frozen corn and water in saucepan; cover and bring to boil. Reduce heat and cook 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
  •  
    2
    Mix vinegar, oil, sugar and salt. Reserve 1/4 cup (50 mL) for corn salsa.
  •  
    3
    Heat coals or gas grill to medium heat. Brush mushrooms lightly with vinegar mixture. Place mushrooms on grill. Grill, turning once and brushing with vinegar mixture, until mushrooms are tender, about 5 to 8 minutes. Remove from grill; cool 5 minutes.
  •  
    4
    Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2 -inch (2 cm) slices. Serve with corn salsa.

Expert Tips

  • Tip 1
    Kitchen Tip: Substitution: Any fresh tomatoes, chopped can be used instead of the plum tomatoes.

Nutrition Information

No nutrition information available for this recipe
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