Recipe by USA WEEKEND columnist Jean Carper
"Don't expect conventional nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research finds. Add red pepper's vitamin C, olive oil's good fat, and the antioxidants in basil and garlic for a very healthful salad."
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white button mushrooms, halved or quartered
finely chopped red bell pepper
fresh basil or mint leaves, torn
pine nuts, toasted
extra-virgin olive oil
balsamic vinegar or lemon juice
garlic clove, crushed
Salt, to taste
Outrageously good. I roasted the red bell peppers as other reviews suggested and used lime juice, because I didn't have lemon. I also used fresh mint. This is the best dish I have ever made.
Unimpressed, really. I appreciate the health-factor, incredibly easy to put together... the flavors just didn't come together in any way that makes me say wow or ever have a desire to make again. I wish I could think of a way to make the recipe better (followed exactly, opting for basil in the salad and the vinegar in the dressing). Maybe sautee the mushrooms and add some sald and pepper? Would that be enough? Anyhow, just won't make again!
yummy! i did as directed, except i put the finely chopped red bell pepper to cook in the oven w/ the mushrooms, and i didn't have pine nuts on hand, so i chopped & roasted some cashews. while eating this, i was feeding my baby feta cheese, so as an after thought, i sprinkled it on to my salad. it complemented it very well. i will definitely make this again, as it was so easy!
Oh, wow. This was amazing! What is it about garlic and mushrooms that they go so perfectly together? I used basil, and the flavors blended seamlessly. The only things I did differently were to use baby bellas and keep the pine nuts raw (I prefer the flavor). And it's so easy to prepare! An absolute keeper.
A great break from the traditional salad - I loved it! Bake the bell peppers with the mushrooms and sprinkle some feta cheese at the last step. I used basil and the flavor complimented the rest of the ingredients quite well.
I made this recipe twice. Because i wanted to make it for a potluck party. The first time i made it as instructed. The second time i made it, i added pinenuts, no mint, a sprinkle of basil, i dipped the mushrooms in balsmic vinegar, oregano and oil. And i used shitake mushrooms instead. For the dressing i didnt use any lemon but a squeeze of lime, pepper, white wine vinegar with balsmic vinegar and i roasted the red papers with garlic. Everyone loved it!!!!!!
I really loved this. I used walnuts instead of pine nuts because thats what I had and used more lettuce than called for because I like lettucey salad. Otherwise made as written with basil (though I'd like to try the mint some time, too!) and balsamic. Tip for those that don't know: Boston lettuce & Bibb lettuce = butter lettuce. Thanks for the recipe!
I didn't have pine nuts, so I skipped them, and I used 1 tsp dried basil instead of fresh. I also roasted the red peppers with the mushrooms for extra flavor. This salad is a great "winter" salad. Fabulous color and really delicious blend of veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Mushroom Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 180
** Calories from Fat: 135
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