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Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

    This quick and easy mushroom salad is made with bright lemon juice, Parmesan cheese, and fresh parsley. 

    Fresh mushroom salad.

    I love to include a fresh salad with my family’s dinner, and it’s fun to switch it up instead of just serving the same bowl of romaine or iceberg everyday. This Fresh Mushroom Salad with Lemon Parmesan Vinaigrette is a great way to shake up your salad game while still being delicious and nutritious. Ideal as a holiday side dish or to serve with a busy weeknight dinner, this entire mushroom salad comes together in just 10 minutes or less.

    Ingredients

    • White mushrooms: Mild and earthy in flavor, it’s important to clean them properly by lightly brushing them with a damp paper towel. Whatever you do, do not run mushrooms under running water.
    • Lemon juice: Bright, acidic citrus flavor to help dress the salad.
    • Olive oil: Extra virgin olive oil is a heart healthy oil that helps to dress the salad.
    • Parmesan cheese: A nutty, salty hard cheese that goes amazing on salads.
    • Parsley: Fresh parsley is essential. Bright, grassy flavor that balances out the sharp cheese and tart lemon flavors.
    • Garlic: Nutty, earthy, and bold flavor that adds a lot to this simple salad.

    How to Make Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

    Slicing white mushrooms

    Start your Fresh Mushroom Salad by mincing your parsley and slicing your mushrooms.

    Freshly grating garlic

    Then in a large bowl, use a microplane to grate your garlic.

    Squeezing lemon juice

    Followed by freshly juicing your lemon.

    Freshly grating parmesan cheese

    And grating your parmesan cheese.

    Whisking dressing together

    Then add in the parsley and whisk in the olive oil. Season with some salt and pepper, and your vinaigrette is finished.

    Stirring together mushroom salad

    Gently stir in your mushrooms until evenly coated in the dressing.

    Forkful of fresh mushroom salad.

    Garnish with additional parmesan and fresh parsley if desired, and serve and enjoy your Fresh Mushroom Salad with Lemon Parmesan Vinaigrette!

    Frequently Asked Questions:

    Is it safe to eat raw mushrooms?

    Yes! If a mushroom is safe to eat, it can be eaten both raw and cooked.

    What kind of mushrooms can you eat?

    The most common mushrooms that you’ll find that you can eat in a grocery store are white mushrooms, portabella, cremini, and enoki among local varieties.

    How do you store leftover mushroom salad?

    Keep it in an airtight container in the fridge for a couple days.

    Fresh mushroom salad 2

    More Salad REcipes

    Eat It, LIke It, Share It!

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    Liz eating fresh mushroom salad with lemon parmesan vinaigrette.

    Because this Fresh Mushroom Salad uses so few and simple ingredients, be sure to use fresh herbs and ingredients for crisp, bright flavor.

    Your fork is waiting.

    Fresh mushroom salad

    Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

    4.52 stars average
    This easy and fresh mushroom salad is made with bright lemon juice, parmesan cheese, and fresh parsley. 
    PREP: 10 mins
    TOTAL: 10 mins
    Save
    Servings: 4

    Ingredients
     

    • 16 ounces Whole White Mushrooms (sliced)
    • ¼ cup lemon juice
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons parmesan cheese (finely grated)
    • 2 tablespoons parsley (minced)
    • 1 clove garlic (grated)
    • salt and pepper (to taste)

    Instructions
     

    • Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled. 

    Notes

    To clean the mushrooms, gently brush them with a damp paper towel.

    Nutrition

    Calories: 101kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 47mgPotassium: 387mgFiber: 1gSugar: 2gVitamin A: 190IUVitamin C: 11.1mgCalcium: 36mgIron: 0.7mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    14 Comments

    1. Have you tried Baby Bella instead of White mushrooms? How do you think that would work? I believe stems were removed, correct?

    2. Excellent. I detected a hint of green apple in the dressing, which may have been imparted due to my using Meyer lemon juice. I will certainly be making this again. Thank you.

    3. LIz, what’s your take on the safeness of eating raw mushrooms? I’ve read in other places recently that we should be eating only cooked mushrooms for safety. Thanks!

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