Barbecued Portobello Mushrooms with Black Bean and Corn Succotash
Adapted from Eating Well
Black bean and corn succotash accompanies barbecued portobello mushrooms in this healthy recipe adapted from Eating Well.
- 2 tablespoons canola oil
- 6 large portobello mushroom caps, gills removed
- 1 medium zucchini, halved lengthwise
- 1 small red bell pepper, quartered
- 3 ears of corn, husked
- 1/4 cup cider vinegar
- 1 teaspoon smoked or hot paprika
- 1/2 teaspoon kosher salt
- 1 (10-ounce) package frozen baby lima beans, cooked according to package directions
- 6 teaspoons your favorite BBQ sauce
- 6 teaspoons toasted salted pumpkin seeds (optional)
1Preheat a grill to medium-high.
2Brush the tops of the mushrooms caps and both sides of the zucchini and bell pepper pieces with oil. Grill along with the corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini, and bell pepper and 8 to 10 minutes for the corn.
3Whisk the vinegar, brown sugar, paprika, and half the salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat and transfer the mushrooms to a cutting board.
4Meanwhile, shave the corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with the black beans, lima beans, and the remaining salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5Slice the mushroom caps and serve on top of the succotash. Garnish with a spoonful of BBQ sauce and the optional pumpkin seeds.
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