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Portabellas with Corn Salsa

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By Betty Crocker Kitchens
Updated Sep 23, 2008
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Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.

Portabellas with Corn Salsa

  • Prep Time 15 min
  • Total 25 min
  • Servings 8
  • Ingredients 9
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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

  • Step 
    1
    Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.
  • Step 
    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.
  • Step 
    3
    Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.

Nutrition

70 Calories
4g Total Fat
2g Protein
8g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
35
Total Fat
4g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
150mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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