Grilled Portobellos with Fresh Corn Salsa POINTS® Value | 2 Servings | 4 Preparation Time | 15 min Cooking Time | 5 min Level of Difficulty | Moderate side dishes | Juicy, sweet corn, cut straight from the cob, makes this salsa the perfect topping for grilled mushrooms. Serve this vegetarian dish on its own, paired with flank steak or as a topping for open-faced burgers. Ingredients: 2 Tbsp balsamic vinegar 1 Tbsp sherry cooking wine 1 tsp olive oil 1/4 tsp sugar 1/8 tsp table salt 2 pound portobello mushroom(s), small or baby mushrooms, stems removed 1 piece corn on the cob, kernels removed 2 medium plum tomato(es), chopped 6 items olive(s), black, chopped 2 Tbsp cilantro, fresh, chopped

Directions: 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. Yields about 3 to 4 slices of mushroom and 1/3 cup of salsa per serving.