This roasted mushroom salad is a tasty and healthy dish, perfect for a light lunch or a side for dinner or breakfast. It’s easy to make and filled with roasted mushrooms, tomatoes, and fresh vegetables, and it’s healthy and wholesome.

Roasted Mushroom Salad


1 lb. mixed mushrooms (cremini, shiitake, oyster, etc.), cleaned and cut into 1/2 inch slices

1/4 cup olive oil

2 cloves garlic, minced

Two tablespoons fresh thyme leaves

2 tablespoons fresh rosemary leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons sherry vinegar

2 tablespoons chopped fresh parsley

4 ounces baby arugula

Roasted Mushroom Salad


1. To prepare the sheet tray roasted mushroom salad, make sure to select a variety of mushrooms like shiitake, button, or portobello mushrooms. Then, preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Next, place the mushrooms on the baking sheet and drizzle with olive oil, season with salt and pepper, and sprinkle with minced garlic. Roast the mushrooms for 15-20 minutes, until they are nicely browned.

3. When the mushrooms are cooked, remove from the oven and set aside. In a large bowl, combine the roasted mushrooms with diced onion, fresh parsley, and a squeeze of lemon juice. Lastly, dress the salad with a light vinaigrette or Italian salad dressing and season to taste.

Roasted Mushroom Salad

And the fast prapartion for Sheet Tray Roasted Mushroom Salad

Preheat the oven to 375°F.

Line a large sheet tray with parchment paper.

In a large bowl, combine the olive oil, mushrooms, garlic, lemon juice, thyme, pepper and salt. Toss to combine.

Spread the mushrooms in an even layer on the prepared sheet tray.

Roast the mushrooms until they are lightly browned and tender, 15 to 20 minutes.

Remove the mushrooms from the oven and let cool slightly.

Transfer the mushrooms to a large bowl. Add the parsley, basil, and chives and toss to combine.

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