Warm mushroom arugula salad recipe

Prep 10 min
Total 20 min
Makes 4 Servings



4 85-g pkgs
oyster mushrooms
1/3 cup
2 tbsp
2 tbsp
finely grated parmesan
2 tbsp
balsamic vinegar
1 tsp
1/4 tsp
6 cups
packed baby arugula
shaved parmesan, optional


  • POSITION oven rack in bottom third of oven. Preheat to 425F.
  • TEAR large mushrooms in half, then toss with 2 tbsp oil on a baking sheet. Sprinkle with bread crumbs and grated parmesan.
  • BAKE in bottom third of oven until mushrooms are golden, 10 to 12 min.
  • WHISK vinegar with remaining 1/4 cup olive oil, honey and salt in a small bowl. Season with fresh pepper. Divide arugula among 4 dinner plates. Top with mushrooms and garnish with shaved parmesan. Drizzle with balsamic vinaigrette.


Calories 238, Protein 5 g, Carbohydrates 12 g, Fat 19 g, Fibre 3 g, Sodium 232 mg.
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