Grilled Portobellos with Avocado Salsa
- 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.
- 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.
From the Test Kitchen
Prepare the salsa up to 2 hours before the party.
Nutrition Facts (Grilled Portobellos with Avocado Salsa)
- Per serving:
- 124 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 3 mg chol. ,
- 65 mg sodium ,
- 7 g carb. ,
- 4 g fiber ,
- 5 g pro.