Portabellas With Corn Salsa Recipes

PORTABELLAS WITH CORN SALSA

Portabellas with Corn Salsa image

Rise to the occasion and create a veggie lovers' appetizer. It begs a special cracker or bread to serve it on.

Provided by Betty Crocker Kitchens

Categories Snack

Time 25m

Yield 8

Number Of Ingredients 9

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

Steps:

Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.
Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 minutes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3 minutes longer or until tender. Remove from pan; cool 5 minutes.
Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS

Portobellos Stuffed with Corn and Mushrooms image

Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 cup plus 3 tablespoons corn oil
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
5 teaspoons chopped fresh thyme
4 teaspoons chopped fresh oregano
8 5-inch-diameter portobello mushrooms
1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 1/2 cups fresh corn kernels
3/4 cup whipping cream
1 cup crumbled Cotija or feta cheese

Steps:

Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN

Black Bean Corn Salsa with Portobello Mushrooms and Chicken image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 ounces portobello mushrooms, wiped and sliced
14-ounce jar black bean corn salsa
4 chicken breasts, boned and skin removed and cut into strips
1 tablespoon olive oil
Serving suggestions: green salad and cornbread

Steps:

Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.

EASY 5-CAN CREAMY CORN SALSA

Easy 5-Can Creamy Corn Salsa image

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Provided by Bhuman

Categories Side Dish Vegetables Corn

Time 2h10m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups finely shredded Cheddar cheese
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (11 ounce) can white shoepeg corn, drained
1 (11 ounce) can corn niblets, drained
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can sliced jalapeno peppers, drained
¾ cup mayonnaise
¾ cup sour cream
1 bunch green onions, thinly sliced
1 teaspoon garlic powder

Steps:

Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 16.5 g, Cholesterol 22.4 mg, Fat 11 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 553.9 mg, Sugar 3.3 g

PORTABELLAS WITH CORN RELISH

Portabellas With Corn Relish image

This is a really yummy dish that is easy to throw together and can be served with some rice for a vegetarian main dish, or as a side. Not only is it quick and easy, it's a little different from the usual stuffed or grilled portabella.

Provided by chiclet

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon balsamic vinegar
1 teaspoon tamari or 1 teaspoon soy sauce
2 garlic cloves, minced
1/4 teaspoon ground black pepper
3 tablespoons olive oil
4 portabella mushroom caps, cleaned
2 ears corn
1 red bell pepper, diced 1/4 inch
1 -2 green onion, sliced thin
2 tablespoons flat leaf parsley, chopped (I have also used cilantro with good results)

Steps:

Preheat broiler. In a small bowl, combine vinegar, tamari, garlic, and pepper. Add 2 Tbsp of oil and stir to blend. Brush each cap with the mixture and broil for 2 minutes on each side until cooked.
Remove kernels from corn cobs and combine with red pepper, onions, parsley, salt and pepper in a small bowl.
Heat the remaining Tbsp oil in a small pan, add corn mixture and sautee 1-2 minutes.
Top each broiled mushroom cap with mixture and serve.

Nutrition Facts : Calories 202.2, Fat 11.2, SaturatedFat 1.6, Sodium 1414.3, Carbohydrate 23.2, Fiber 3.9, Sugar 5.2, Protein 7.2

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