Skip to content

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

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.

cleaning mushrooms with paper towel

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.

Liz Making Mushroom Salad

Whatever you do, don’t forget the fresh herbs! 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.

Liz Eating Mushroom Salad

Your fork is waiting.

Fresh Mushroom Salad

Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

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


  • 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)


  • 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. 


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


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!

Want more delicious sides? Check out my Pinterest board!


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.


  1. 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.

      1. 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!

Leave a Reply

Your email address will not be published.

Your feedback is important to us. Rate what you thought of this.

This site uses Akismet to reduce spam. Learn how your comment data is processed.