Grilled Portobello Mushrooms with Artichoke Purée and Roasted-Corn and Tomato Topping
You can substitute store-bought artichoke puree or baba ghanoush, a roasted-eggplant spread.
- 3 cups artichoke hearts, drained and rinsed
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 clove garlic
- Sea salt
- 2 large tomatoes, seeded and diced (about 2 cups)
- 1 clove garlic, pressed (optional)
- 1 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 ears corn, in their husks
- Sea salt and freshly ground black pepper
- 4 large portobello mushrooms, stems and gills removed
- Place the artichoke hearts, oil, thyme, garlic, and a small pinch of salt in a blender and pulse until smooth. Add more salt to taste. Set aside.
- Preheat the grill to medium heat. Meanwhile, place tomatoes in a bowl and drizzle with oil. Add garlic (if using), basil, and parsley and toss gently to combine. Set aside.
- When grill is hot, cook the corn, turning frequently, about 10 minutes, or until husks are charred and pulling away from cobs. Let stand until cool, then strip husks and remove silk by rubbing with a dish towel. Cut kernels off cob and toss them with tomato mixture; sprinkle with salt and pepper.
- While corn is cooling, grill the mushrooms. Pour oil into a small dish. Using a pastry brush, lightly coat both sides of each mushroom with oil. Place mushrooms on grill, gill side down, for about 8 minutes. Flip mushrooms and continue grilling for 6 to 8 minutes more, or until edges begin to brown. Lightly sprinkle with salt, if desired.
- On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn-tomato topping and serve.
- Nutritional information includes 1/8 teaspoon of added salt per serving.
Per serving: 170 kcal cal., 4 g fat (1 g sat. fat), 32 g carb., 14 g fiber, 9 g sugar, 8 g pro., 60 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet