Lara Katz: Dreaming Up Delicious


Easy And Delicious Mushroom Arugula Salad Recipe

Warm Parmesan Crusted Mushrooms on Crunchy Arugula

by: Lara Katz

This delicious mushroom and arugula salad, with just the right amount of parmesan cheese, is the perfect balance of flavours and temperatures. I love the warm mushrooms resting on the crunchy cool arugula. The mushrooms can be made in advance. Toss everything together at the last minute for an impressive, yet super easy salad. Use any assortment of mushrooms you want.


1 package (227 g) white sliced mushrooms
174 g (a large handful) oyster mushrooms, cleaned, stems removed, and broken up so pieces are not too large
2 Tbsp olive oil
¼ tsp salt
1/3 cup parmesan cheese
Arugula (2 cups, approximately)
2 Tbsp safflower oil
2 tsp red wine vinegar
¼ tsp sea salt


  Preheat oven to 375.

  Cover a baking sheet with parchment paper.

  Toss mushrooms with olive oil, salt, and parmesan cheese, and then spread them evenly over parchment paper.

  Bake 15 minutes or until parmesan cheese is melted.

  Meanwhile, mix dressing ingredients together in a small dish.

  Right before serving, toss arugula with salad dressing, place mushrooms on top.

  This salad looks great served on a platter or served individually.

 If you like, add grilled chicken to make it a main meal.

(Makes 4 servings as an appetizer or 2 main course portions.)

Pair with these delicious Garlic Lime Chicken Kabobs and Fresh Peach Blueberry Crumble for the perfect summer BBQ menu!