Roasted Mushroom Salad

Roasted Mushroom Salad

 Made  times

"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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servings 180 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
  2. Whisk together dressing ingredients; toss into mushroom mixture.
  3. Place lettuce on 4 salad plates and spoon mushroom mixture on top.


  1. 27 Ratings

Most helpful positive review

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.

Most helpful critical review

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...

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Most positive
Least positive

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.

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 ...

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 u...

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 ...

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 di...

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 (thou...

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" sala...

I thought this salad was quite amazing. I had to use mixed greens because I didn't have Boston lettuce. Didn't toast the pine nuts because I prefer them raw. Used an orange bell pepper becaus...

Boy, is this good! I used an orange pepper, because that's what I had on hand. I also used dried basil--I had fresh mint in the fridge, but chickened out when it came to dumping it in. Differ...

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