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Portabellas with Corn Salsa Recipe

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This recipe for Portabellas with Corn Salsa is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbls white balsamic vinegar
2 Tbls olive oil
1/2 tsp sugar
1/4 tsp salt
2 packages (6ounces each) fresh portabella mushrooms, stems removed
1 cup frozen whole kernel corn, cooked and drained
1 cup chopped roma
tomatoes
1/2 cup sliced ripe olives
1/4 cup chopped fresh parsley
Directions:
Directions:
Mix vinegar,oil,sugar and salt. Reserve 1/4 cup for corn salsa.
Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan.Brush lightly with vinegar mixture. Broil 6 inches from heat from 2 minutes. Turn mushrooms, brush with remaining vinegar mixture. Broil 3 minutes longer until tender. Remove from pan and cool.
Mix corn, tomatoes,olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2" slices. Mix with corn salsa
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Special Touch: Arrange portabellas the full length of a ceramic platter, and spread the corn salsa lengthwise over the center of the mushrooms. Serve with small forks or provide thinly sliced bread to hold the mushrooms and salsa.

 

 

 

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