Ingredients

• 2 tbsp balsamic vinegar
• 6 black olives, chopped
• 6-8 caps portobello mushroom, stems removed
• 2 medium plum tomatoes, chopped
• 1 cob of corn, kernels removed (or equivalent canned),
• 2 tbsp cilantro, fresh, chopped.
• 1 tsp olive oil
• 1/4 tsp sugar

Instructions

Mix together vinegar, oil, sugar and salt to taste. Remove 2 tablespoons of vinegar mixture for basting portobellos; reserve the rest for the corn salsa. Preheat grill. Off heat, coat grill rack with cooking spray. Place mushrooms, stem side up, on grill.

Brush lightly with vinegar mixture; cook 2 minutes. Turn mushrooms; brush with remaining vinegar mixture and grill until tender, about 2 to 3 minutes more. Remove from grill; allow to cool about 5 minutes. Mix together corn, tomatoes, olives, cilantro and reserved vinegar mixture.

Cut mushrooms into 1/2-inch-thick slices; top with salsa. Yields about 3 to 4 slices of mushroom and 1/3 cup of salsa per serving.

Laurie Woods, (Dormition, 2009)