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Baked Mushroom Salad

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This baked mushroom salad is warm, savory, and packed with earthy flavors from roasted mushrooms and fresh herbs. It makes a delicious side dish or light meal with a satisfying balance of textures.

Ingredients

  • 1 lb mixed mushrooms, cleaned and sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 4 cups mixed salad greens
  • 1/4 red onion, thinly sliced
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 425°F and line a baking tray with parchment paper.
  2. Toss the mushrooms with olive oil, garlic, thyme, salt, and black pepper.
  3. Spread the mushrooms evenly on the tray and roast for 20 to 25 minutes until golden and tender.
  4. In a large bowl, combine the salad greens and red onion.
  5. Whisk together the balsamic vinegar and lemon juice to make a simple dressing.
  6. Add the warm roasted mushrooms to the salad greens and drizzle with the dressing.
  7. Top with shaved Parmesan cheese and serve immediately.

Notes

  • Use a mix of mushrooms such as cremini, oyster, and shiitake for deeper flavor.
  • Serve with crusty bread for a more filling meal.
  • Goat cheese or feta can be substituted for Parmesan.
  • Leftover roasted mushrooms can be refrigerated for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-mushroom-salad/