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Portabellas with Corn Salsa Recipe

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This recipe for Portabellas with Corn Salsa, by , is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Rozier
Added: Monday, July 28, 2008

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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