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Portobellos with Corn Salsa
Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.
 
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RECIPE RATING - 0 REVIEWS |
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Ingredients
Prep Time: 15 min
Start to Finish: 25 min
Makes: 8 servings
3 tablespoons white balsamic vinegar
2 tablespoons olive or vegetable oil
1/2 teaspoon sugar
1/4 teaspoon salt
2 packages (6 ounces each) Green Giant® Fresh portobello mushrooms, stems removed
1 cup Green Giant® Niblets® frozen whole kernel corn, cooked and drained
1 cup chopped Green Giant® Fresh plum (Roma) tomatoes
1/2 cup sliced ripe olives
1/4 cup chopped fresh parsley
Preparation Directions
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.
NUTRITIONAL INFORMATION |
1 Serving: Calories 70 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 6%; Calcium 0%; Iron 6% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
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