Cookout

Grilled Portabella Mushrooms with Summer Corn Salad is for Side Dish.

Grilled Portabella Mushrooms with Summer Corn Salad takes 10 minutes to prepare.

Grilled Portabella Mushrooms with Summer Corn Salad takes 10 minutes to cook.

Grilled Portabella Mushrooms with Summer Corn Salad makes 4 servings.

The ingredients for Grilled Portabella Mushrooms with Summer Corn Salad are:

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

Here is how you make Grilled Portabella Mushrooms with Summer Corn Salad:

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: 4Recipe submitted by SparkPeople user PHILLYEXPAT.

The nutritional information for Grilled Portabella Mushrooms with Summer Corn Salad is:

• 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

The dietary needs meet for Grilled Portabella Mushrooms with Summer Corn Salad is Vegetarian