- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 4
- portobello mushrooms
- 340 g
- â…“ cup
- Compliments Herb and Garlic Marinade
- 75 mL
- 4
- cobs of corn, husked
- 1 pkg
- Compliments Chives, finely chopped
- 20 g
- 1 pkg
- Compliments Cilantro, finely chopped
- 20 g
- 1
- avocado, finely diced
- 1
- jalapeño pepper, finely diced
- ¼ cup
- finely diced red onion
- 60 mL
- â…“ cup
- crumbled feta cheese
- 75 mL
- ¼ cup
- Compliments Chipotle Mayo Spread
- 60 mL
- 1 tbsp
- Compliments 100% Pure Olive Oil
- 15 mL
- ¼ tsp
- each salt and pepper
- 1 mL
Method
Step 1
Preheat your grill at medium-high heat. Clean and oil the grates.
Step 2
Meanwhile, brush mushrooms clean of visible dirt and debris. Drizzle mushrooms and corn with marinade in a shallow dish. Rub to coat all over. Set aside.
Step 3
Reserve 1 tbsp (15 mL) each chives and cilantro in a small bowl. Combine remaining herbs with avocado, jalapeño and onion in a medium bowl. Gently stir in feta, mayo spread, oil, salt and pepper. Cover and set aside.
Step 4
Grill corn and mushrooms, turning occasionally, until lightly charred, 8 to 10 mins. Transfer to a plate.
Step 5
Use a knife to slice grilled kernels off corn cobs, then stir into avocado mixture.
Step 6
Serve grilled mushrooms topped with the corn and avocado salad. Sprinkle with reserved herbs.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 360
- Fat:
- 24 g
- Saturated Fat:
- 4 g
- Carbs:
- 31 g
- Fibre:
- 6 g
- Sugar:
- 12 g
- Cholesterol:
- 15 mg
- Protein:
- 8 g
- Sodium:
- 730 mg
