Grilled Portobellos with Avocado Salsa
The rich meaty flavor of grilled portobello mushrooms pairs deliciously with the cool easy-going salsa made with seasonal veggies and herbs.
Prep Time:
15 mins
Total Time:
23 mins
Servings:
Makes 8 servings.
Ingredients
-
4, 6-to 8-ounce fresh portobello mushrooms
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3 tablespoons balsamic vinegar
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2 tablespoons red wine vinegar
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2 tablespoons olive oil
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1/4 teaspoon crushed red pepper
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1 medium avocado, seeded, peeled, and chopped
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6 cherry tomatoes, quartered
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4 green onions, sliced (1/4 cup)
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1/4 cup crumbled, crisp-cooked bacon (about 4 slices)
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2 tablespoons snipped fresh cilantro
Directions
1.
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.
2.
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.
3.
For salsa, combine the reserved vinegar mixture, the avocado, tomato quarters, green onion, crumbled bacon, and cilantro in a medium bowl.
4.
Slice the mushrooms about 1/2 inch thick. Spoon the salsa over mushroom slices. Makes 8 servings.
Make-ahead Tip
Prepare the salsa up to 2 hours before the party.
Nutrition information
Calories 124, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 65 mg, Carbohydrate 7 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 6%, Vitamin C 9%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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