Portobello Mushroom Salad

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    147 calorie
  • Fat

    12 grams
  • Saturated Fat

    2.5 grams
  • Cholesterol

    1 milligrams
  • Sodium

    100 milligrams
  • Carbohydrate

    7 grams
  • Fiber

    2 grams
  • Protein

    5 grams
  • Sugar

    2 grams


  • 4 portobello mushroom caps, wiped clean and very thinly sliced
  • 4 ribs celery and their green tops, thinly sliced on an angle
  • Handful flat-leaf parsley, picked of stems but left whole
  • 1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • Coarse salt and black pepper
  • A couple of handfuls shaved Parmiginao-Reggiano


Step 1

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

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