Portabellas with Corn Salsa Recipe
Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.
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Ingredients
- 3 tablespoons white balsamic vinegar
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 packages (6 oz each) fresh portabella mushrooms, stems removed
- 1 cup frozen corn, cooked and drained
- 1 cup chopped plum (Roma) tomatoes
- 1/2 cup sliced ripe olives
- 1/4 cup chopped fresh parsley
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