Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

Prep Time10 minutes
Total Time10 minutes

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

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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

4.54 stars average
This easy and fresh mushroom salad is made with bright lemon juice, parmesan cheese, and fresh parsley. 
PREP: 10 minutes
TOTAL: 10 minutes
Pin
Servings4

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

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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14 responses to “Fresh Mushroom Salad with Lemon Parmesan Vinaigrette”

  1. Sally Avatar
    Sally

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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You could use baby bella!

  2. Kolohe Avatar
    Kolohe

    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. Betty Avatar
    Betty

    Can’t wait to try this!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!

      1. Christine Avatar
        Christine

        This was really good! I served it in top of baked potatoes with baba ganoush…so yummy!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          What a great idea!!

  4. Dee Avatar
    Dee

    Sounds lovely! Mushrooms are so good for you. Pinned. Can’t wait to try it, thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!

  5. Toni | Boulder Locavore Avatar
    Toni | Boulder Locavore

    I love how flavorful it looks! Yummy!

  6. Sarah B. Avatar
    Sarah B.

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’ve never heard that before. :)

  7. Liren | Kitchen Confidante Avatar
    Liren | Kitchen Confidante

    Love how simple this recipe is and made with pantry-ready ingredients! We love our mushrooms, so this is right up our alley!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.