Grilled Portabella Mushrooms with Summer Corn Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Grilled Portabella Mushrooms with Summer Corn Salad calories by ingredient
Introduction
Light side dish with the best veggies summer has to offer! Light side dish with the best veggies summer has to offer!Number of Servings: 4
Ingredients
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Four portabella mushroom caps
Two zucchini, diced
Two ears of fresh corn
1.5 cups of quartered cherry tomatoes (or diced romas)
1/2 a red onion, finely chopped
.25 cups of fresh parsley, chopped
2 oz of goat cheese, crumbled
Cumin, black pepper and cooking spray
Directions
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.