Broiled Portobellos with Corn Relish recipe

These juicy appetizers could also be served as a light lunch, served alongside a green salad and grain. Sweet summer corn makes for a crunchy relish, perfect spooned atop soft, broiled Portobellos.


2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
4 large Portobello mushrooms, destemmed
1 cup fresh sweet corn
1 large tomato, seeded, chopped
½ cup chopped fresh basil
½ cup grated Parmesan cheese


  1. Preheat broiler.

  2. In a small bowl, combine vinegar, oil, sugar, and salt. Brush mushrooms liberally with sauce and place on baking sheet. Broil 2 minutes, turn mushrooms over, and brush with additional sauce. Broil another 2 minutes, or until softened. Remove and cool.

  3. Meanwhile, combine corn, tomato, and basil in a medium bowl. Pour remaining sauce over and toss to coat. Spoon over mushroom caps and top with grated cheese.

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Published: July 19, 2010