Roasted Mushroom Salsa Roasted Mushroom Salsa

Roasted Mushroom Salsa Image by: Roasted Mushroom Salsa Author: Canadian Living

With a lovely mushroom flavour, this rich and flavourful salsa is so hearty that it's almost a salad. Serve with grilled steak or pork chops.

  • Portion size 8 servings
  • Credits : August 2009



Using paper towel, wipe portobello mushrooms clean. Using spoon, gently scrape out gills. Cut into quarters; place in large bowl. Set aside.

Cut jalapeño peppers in half lengthwise; scrape out seeds and discard. Add to bowl.

Add cremini and shiitake mushrooms, onion, half of the oil, the garlic, salt and pepper; toss to coat. Spread on baking sheet; broil about 8 inches (20 cm) from heat, stirring occasionally, until softened, browned and fragrant, about 10 minutes. Let cool enough to handle, about 5 minutes.

Cut mushrooms and onion into 1/4-inch (5 mm) thick slices; return to bowl. Thinly slice jalapeño peppers; return to bowl.

Add parsley, vinegar, oregano and remaining oil; toss to coat. Serve warm. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)

Nutritional facts per each of 8 servings: about

  • Sodium 293 mg
  • Protein 2 g
  • Calories 115.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Roasted Mushroom Salsa