Are you ready to elevate your summer grilling game? Look no further than these mouthwatering Grilled Portabellos with Corn Salsa! This vibrant dish not only showcases the rich, meaty flavor of portabello mushrooms but also bursts with the freshness of a zesty corn salsa that will have your taste buds dancing. Perfect for a light dinner or a stunning side at your next barbecue, this recipe is simple yet impressive. With just 25 minutes of your time, you can create a culinary masterpiece that will leave your guests asking for seconds. Dive into this delicious journey and discover how easy it is to create a dish that’s both healthy and satisfying!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portabello mushrooms
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Clean the portabello mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.
- In a small bowl, whisk together lime juice, salt, and pepper. Brush the mixture evenly onto both sides of the mushrooms.
- Grill the mushrooms for 5 minutes per side, or until they are tender and have nice grill marks.
- While the mushrooms are grilling, prepare the corn salsa. In a medium bowl, combine the corn, diced red bell pepper, diced red onion, and chopped cilantro.
- In a small bowl, whisk together 1 tablespoon of lime juice and a pinch of salt and pepper. Pour the dressing over the corn mixture and toss to combine.
- Once the mushrooms are cooked, let them rest for a minute or two before slicing them into thin strips.
- To assemble the dish, place a sliced mushroom on each plate, then top with a spoonful of the corn salsa. Serve immediately.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh corn and ripe bell peppers. If using frozen corn, make sure to thaw it completely before mixing it into the salsa.
- Marinate for Extra Flavor: If you have time, let the portabello mushrooms marinate in the lime juice mixture for 30 minutes to an hour before grilling. This will enhance their flavor even more!
- Grill Marks Matter: To achieve those perfect grill marks, avoid moving the mushrooms too much while they cook. Let them sit on the grill for the full 5 minutes on each side.
- Customize Your Salsa: Feel free to add other ingredients to your corn salsa, such as diced jalapeños for heat or avocado for creaminess. The possibilities are endless!
- Serve with a Twist: For a fun presentation, serve the grilled mushrooms on a bed of lettuce or alongside a quinoa salad to make it a complete meal.
- Don’t Skip the Resting: Allow the mushrooms to rest for a minute after grilling. This helps retain their juices, making every bite deliciously tender.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 14g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
