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Wild Mushroom And Sun Dried Tomato Salsa

Meal.Mates's picture
  Morel mushrooms/Chanterelle mushrooms / both / 1 portobello mushroom 4 Ounce
  Extra virgin olive oil 3 Tablespoon
  Onion 1⁄2 Cup (8 tbs), diced
  Roma tomatoes 3 , blackened
  Sun dried tomatoes in oil 1 Cup (16 tbs), diced
  Roasted red bell pepper 3 Tablespoon, peeled, seeded, and diced
  Minced roasted garlic 2 Teaspoon
  Minced italian parsley 1 1⁄2 Tablespoon (Fresh)
  Balsamic vinegar 2 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon

Brush the mushrooms with 1 tablespoon of the oil and grill until tender.
Cut into 1/4-inch dice and transfer to a mixing bowl.
Heat another tablespoon of oil in a skillet and saute the onion for 5 minutes over medium heat.
Add to the mixing bowl.
Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
Chop and add to the mixing bowl.
Add the remaining tablespoon of olive oil and the remaining ingredients and combine thoroughly.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1693 Calories from Fat 877

% Daily Value*

Total Fat 97 g149.3%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2558 mg106.6%

Total Carbohydrates 163 g54.4%

Dietary Fiber 31.8 g127.3%

Sugars 83.1 g

Protein 38 g76.9%

Vitamin A 154.8% Vitamin C 208.3%

Calcium 12.3% Iron 94.4%

*Based on a 2000 Calorie diet

Wild Mushroom And Sun Dried Tomato Salsa Recipe