PORTABELLAS WITH CORN SALSA

Portabellas with Corn Salsa image

Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.

Provided by Betty Crocker Kitchens

Categories Snack

Time 25m

Yield 8

Number Of Ingredients 9

Previous Next

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

Steps:

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 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.
Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg