Grilled Portabella Mushrooms with Summer Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Four portabella mushroom capsTwo zucchini, dicedTwo ears of fresh corn1.5 cups of quartered cherry tomatoes (or diced romas)1/2 a red onion, finely chopped.25 cups of fresh parsley, chopped2 oz of goat cheese, crumbledCumin, black pepper and cooking spray
Strip husk and silk from corn, shave off kernels with a knife. Set aside.
Heat a grill pan. Spray mushrooms and grill pan with cooking spray. Sprinkle mushrooms with pepper, grill each side for five minutes.
Meanwhile, spray saute pan with cooking spray. Saute onions for two minutes. Stir in corn, zucchini and tomatoes, season with pepper and saute for 8-10 minutes, until corn is cooked through. With one minute remaining, stir in parsley and cumin.
Plate mushrooms and corn salad, sprinkle corn salad with goat cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user PHILLYEXPAT.
Heat a grill pan. Spray mushrooms and grill pan with cooking spray. Sprinkle mushrooms with pepper, grill each side for five minutes.
Meanwhile, spray saute pan with cooking spray. Saute onions for two minutes. Stir in corn, zucchini and tomatoes, season with pepper and saute for 8-10 minutes, until corn is cooked through. With one minute remaining, stir in parsley and cumin.
Plate mushrooms and corn salad, sprinkle corn salad with goat cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user PHILLYEXPAT.
Nutritional Info Amount Per Serving
- Calories: 147.6
- Total Fat: 4.2 g
- Cholesterol: 6.5 mg
- Sodium: 76.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.0 g
- Protein: 7.5 g
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