After making some of my mom’s salsa, I decided to try to use it in some new ways. I generally eat it plain – not even as a garnish. Generally, tortilla chips, cucumbers, and so on are merely delivery vehicles for the salsa. So I figured I’d shake it up a bit. I hollowed out the center of a meaty portobello mushroom and filled it with a smooth mixture of corn and salsa. It was delicious: I loved the way the starches from corn formed an almost creamy spread. It felt decadent while still tasting fresh and healthy.

Roasted Portobello Sandwitch with Corn-Tomato Puree and Cilantro

Served 1.
Leftover Potential: I used the corn puree as a snack with carrots and red bell peppers later.

1 Portobello mushroom, gills and stem removed
olive oil, for brushing
salt and pepper, to taste

1 (14 oz) can corn kernels
3/4 cup salsa
1/4 cup cilantro leaves
2 slices whole wheat bread

1. Brush the portobello cap with olive oil, and season with salt and pepper. Place it on a baking sheet and roast until tender, about 10-12 minutes.
2. Meanwhile, in a food processor or blender, puree the corn until smooth. Stir in the salsa. Fill the cap with the corn mixture, and top with cilantro leaves.
3. Serve warm, between two slices of bread.

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