Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

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

this recipe!

Earlier this year I had one of the most delicious fresh mushroom salads while visiting a restaurant in Northern Michigan. Dining out in restaurants is one of my favorite sources of recipe inspiration.

In fact, after just a few bites of the simple yet scrumptious fresh mushroom salad, I knew I had to return home and recreate it in my kitchen.

Since this salad is made with just a few simple ingredients, it is essential to use high quality produce. Meijer True Goodness organic whole white mushrooms are readily available throughout the year and I can feel good about serving them because they have no added pesticides or chemicals.

When cooking mushrooms at home, it’s important to clean them properly by lightly brushing off any excess dirt with a damp paper towel. Whatever you do, do not run mushrooms under running water as they will absorb the moisture like a sponge resulting in a watery salad.

Once you’ve sliced the mushrooms you simply toss them with fresh lemon juice, olive oil, parsley, garlic, and Parmesan cheese. Season with salt and pepper to taste.

Whatever you do, don’t forget the fresh herbs! (Meijer has those too!) The bright, grassy flavor of fresh parsley balances perfectly with the sharp cheese and tart lemon juice.

Ideal as a holiday side dish or to serve with a busy weeknight dinner, the entire mushroom salad comes together in just 10 minutes or less.

Your fork is waiting.

📖 Recipe

Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

Liz Della Croce

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

4.53 from 17 votes

Print Recipe

Prep Time 10 mins

Total Time 10 mins

Course Salad, Side Dish

Cuisine American, Italian

Servings 4

Calories 101 kcal

Ingredients

 

1x2x3x

• 16 ounces True Goodness Organic 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. 

Chef’s 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

Keyword mushroom salad

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• Wedge Salad with Bacon & Blue Cheese Vinaigrette
• Honey Mustard Vinaigrette Salad Dressing
• Shaved Brussels Sprouts with Parmesan and Lemon
• Arugula Salad with Shaved Parmesan

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Want more delicious sides? Check out my Pinterest board!