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
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
-
Step1Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.
-
Step2Spray 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.
-
Step3Mix 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;Tips from the Betty Crocker Kitchens
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