Portabellas with Corn Salsa

Name: Portabellas with Corn Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters Green Giant® Valley Fresh Niblets® frozen corn, cooked and drained; 59 milliliters chopped fresh parsley; 118 milliliters sliced ripe olives; 237 milliliters chopped plum (Roma) tomatoes; 340 grams packages each) fresh portabella mushrooms, stems removed; 0 teaspoons salt; 1 teaspoons sugar; 2 Tbsps olive or vegetable oil; 3 Tbsps white balsamic vinegar

You can never have too many Mexican recipes, so give Portabellas with Corn Salsan a try. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 79 calories. This recipe serves 8. A mixture of portabella mushrooms, plum tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. A couple people really liked this side dish. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.

Ingredients you will need

Vinegar

Salsa

Sugar

Corn

Salt

Cooking Oil

Spray broiler pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Broiler Pan

Place mushrooms, stem sides up, in pan.

Ingredients you will need

Mushrooms

Equipment you will use

Frying 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.

Ingredients you will need

Mushrooms

Vinegar

Remove from pan; cool 5 minutes.

Equipment you will use

Frying Pan

Mix corn, tomatoes, olives, parsley and reserved vinegar mixture.

Ingredients you will need

Tomato

Parsley

Vinegar

Olives

Corn

Cut mushrooms into 1/2-inch slices.

Ingredients you will need

Mushrooms

Serve with corn salsa.

Ingredients you will need

Salsa

Corn

Equipment

Broiler Pan

Frying Pan

Ingredients

Servings:

237milliliters

Green Giant® Valley Fresh Niblets® frozen corn, cooked and drained 59milliliters

chopped fresh parsley 118milliliters

sliced ripe olives 237milliliters

chopped plum (Roma) tomatoes 340grams

packages each) fresh portabella mushrooms, stems removed 0teaspoons

salt 1teaspoons

sugar 2Tbsps

olive or vegetable oil 3Tbsps

white balsamic vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.