Mushroom Salsa

While eaten as a vegetable, mushrooms are fungi. Their unique nutrient composition provides B vitamins similar to that of grains, beans and meats.

Mushroom Salsa
Yield: 4 servings
  • 2 cups mushrooms, gently rubbed under cold running water, diced
  • ¼ cup onion, scrubbed with clean vegetable brush under running water, diced
  • 1 jalapeño, gently rubbed under cold running water, seeded, diced
  • ¼ cup fresh cilantro, gently rubbed under cold running water, chopped
  • 1 garlic clove, minced OR ¼ teaspoon garlic powder
  • 2 Tablespoons lime juice
  • ½ Tablespoon vegetable oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt (optional)


  1. Wash hands with soap and water.
  2. In a medium bowl, combine all the ingredients. Mix gently.
  3. Chill in the refrigerator for at least 30 minutes before serving.
  4. Serve as a topping or a side dish with tacos, quesadillas, grilled meats, or as a dip with tortilla chips.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/2 cup):
  • Calories 30
  • Total Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrates 3g
  • Fiber 1g
  • Total Sugars 1g, includes 0g Added Sugars
  • Protein 1g
  • Calcium 8%
  • Iron 0%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor