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The rich meaty flavor of grilled portobello mushrooms pairs deliciously with the cool easy-going salsa made with seasonal veggies and herbs.

Source: Better Homes and Gardens

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Recipe Summary

grill:
8 mins
total:
23 mins
prep:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps. Gently pat dry with paper towels. Combine vinegars, olive oil, and red pepper in a bowl. Reserve 1/4 cup vinegar mixture for salsa.

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  • Grill mushroom caps directly over medium heat for 8 to 10 minutes or until tender, turning and brushing once with the remaining vinegar mixture halfway through grilling.

  • For salsa, combine the reserved vinegar mixture, the avocado, tomato quarters, green onion, crumbled bacon, and cilantro in a medium bowl.

  • Slice the mushrooms about 1/2 inch thick. Spoon the salsa over mushroom slices. Makes 8 servings.

Tips

Prepare the salsa up to 2 hours before the party.

Nutrition Facts

124 calories; fat 9g; cholesterol 3mg; saturated fat 2g; carbohydrates 7g; insoluble fiber 4g; protein 5g; vitamin a 61.8RE; vitamin c 5.3mg; sodium 65mg; iron 0.9mg.
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