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Recipe courtesy of Rachael Ray

Portobello Mushroom Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info



  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.