2 tablespoons balsamic vinegar
1 tablespoon sherry cooking wine
1 teaspoon olive oil
1/4 teaspoon sugar
1/8 teaspoon table salt
2 pounds portobello mushrooms, stems removed, small or baby mushrooms
1 piece corn on the cob, kernels removed
2 medium plum tomatoes, chopped
6 black olives, chopped
2 tablespoons chopped fresh cilantro
Mix together vinegar, sherry, oil, sugar and salt. Remove 2 tablespoons of vinegar mixture for basting portobellos, reserve the rest for the corn salsa.
Preheat grill. Off heat, coat grill rack with cooking spray. Place
mushrooms, stem-side up, on grill. Brush lightly with vinegar mixture, cook 2 minutes. Turn mushrooms; brush with remaining vinegar mixture and grill until tender, about 2 to 3 minutes more. Remove from grill, allow to cool about 5 minutes.
Mix together corn, tomatoes, olives, cilantro and reserved vinegar mixture. Cut mushrooms into 1/2 inch thick slices, top with salsa.
Makes 4 servings.
Calories 101, Fat 3 g, Carbs 17 g, Sodium 146 mg, Fiber 4 g.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
------------------------------------
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