Mushroom and Sun-Dried Tomato Salsa (Not Hot) Recipe

Name: Mushroom and Sun-Dried Tomato Salsa (Not Hot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large portobello mushroom (you can sub other types); 3 tablespoons olive oil; ½ cup diced onion; 3 roma tomatoes, blackened on grill; 1 cup sun-dried tomato packed in oil, diced; 3 tablespoons roasted red peppers, peeled, seeded and diced; 2 tablespoons minced roasted garlic; 2 tablespoons minced fresh parsley; 2 teaspoons balsamic vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 1 teaspoon black pepper

Servings: persons

1 large portobello mushroom (you can sub other types)
3 tablespoons olive oil
½ cup diced onion
3 roma tomatoes, blackened on grill
1 cup sun-dried tomato packed in oil, diced
3 tablespoons roasted red peppers, peeled, seeded and diced
2 tablespoons minced roasted garlic
2 tablespoons minced fresh parsley
2 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper

1
Brush mushroom with 1 tablespoon of oil and grill until tender.
2
Dice into 1/4 inch cubes and put in mixing bowl.
3
Heat 1 tablespoon of oil in a skillet over medium heat and saute the onion for about 5 minutes.
4
Add to bowl.
5
Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
6
Dice small and add to bowl.
7
Add remaining tablespoon oil and the remaining ingredients to the bowl and combine thoroughly.
8
You can serve this at room temp or chilled, whichever you prefer.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large portobello mushroom (you can sub other types), 3 tablespoons olive oil, ½ cup diced onion, 3 roma tomatoes, blackened on grill, and more.

Yes, Mushroom and Sun-Dried Tomato Salsa (Not Hot) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom and Sun-Dried Tomato Salsa (Not Hot)

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