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Portobello Mushroom Salad

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


  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.