Mediterranean Grilled Mushroom Salad

This Mediterranean Grilled Mushroom Salad recipe was created in partnership with Mushrooms Canada. Opinions in this post are always my own.

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad.

Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!

Did you know mushrooms are always in season? They are grown here in farms across Canada all year round and are one of the most sustainably produced foods! They are shipped directly to a local store near you, keeping the costs down while being gentle on our planet. That’s a win-win in our books! Best part, since local mushrooms are available year-round, we can make this salad at any time throughout the year and still enjoy the same fresh flavours! Don’t grill? Don’t worry! Mushrooms are just as delicious roasted. (see instructions below)

I eat A LOT of mushrooms! I add them to omelettes, sandwiches, burgers, soups, stews, roasts, gravy, risotto, and savory pies. I serve them with steak and stick them on skewers. I absolutely love the flavour of mushrooms!

However, in all my years of eating mushrooms, I must admit that I have taken this locally grown superfood for granted! The fact that mushrooms are a source of Essential Nutrients, Antioxidants, and Fibre, seldom crosses my mind. Yet the recent studies showing that fresh mushrooms can help with weight management, blood pressure, arthritis, diabetes, heart health, gout, healthy aging, childhood obesity and diverticulosis, has my attention… what else can I make with mushrooms?

Mediterranean Grilled Mushroom Salad

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad. Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!

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Prep Time 20 mins

Cook Time 20 mins

Inactive time 20 mins

Total Time 1 hr

Course Brunch, Entree, Lunch, Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4 People

Ingredients

  

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Marinade

• 5 tablespoons extra-virgin olive oil
• 1½ tablespoons freshly squeezed lemon juice
• 2 teaspoons fresh dill finely chopped
• ¼ teaspoon Kosher salt
• ½ teaspoon freshly ground pepper

Salad

• 16-18 ounces Portobello mushrooms cut into ½-inch slices.
• 8 ounces assorted mushrooms I used shiitake & oyster
• 1 green bell pepper Optional, make ahead the day before and refrigerate until ready to use.
• 1 red bell pepper Optional, make ahead the day before and refrigerate until ready to use.
• ½ medium red onion cut into a thick slice, flat on both ends, approximately ¾” thick. Optional, make ahead the day before and refrigerate until ready to use.
• 1 tablespoon of olive oil
• 4 ounces feta cheese sliced or crumbled
• ½ cup olives

For serving

• A drizzle of olive oil
• Lemon zest
• 1 tablespoon Dill leaves picked small or chopped
• 4-6 Lemon wedges
• Salt & pepper to taste

Instructions

 

• In a small jar with a tight-fitting lid, add the marinade ingredients. Put the lid on and shake well to combine.
• In a large bowl, gently toss mushrooms with the marinade, ensuring the mushrooms are evenly coated. Let sit at room temperature for 20 minutes while you prepare the peppers and onions.
• Preheat the grill on medium-high heat.
• Take 2 or 3 toothpicks and slide them through the sides of the onion slice to keep the rings together while grilling.
• Brush the peppers and onion slice with the olive oil. Then place on the preheated grill.
• Optional, make ahead the peppers & onions the day before and refrigerate until ready to use.
• Cook the whole peppers on the grill, turning occasionally, until they are well charred. About 8-10 minutes. Remove to a bowl and cover with a lid, plate, or plastic wrap. Let sit covered for 10 minutes. Cook the onion for 6-8 minutes, turning occasionally and flipping halfway through, until just lightly charred. Remove to a plate and cover with another plate, lid, or plastic wrap. Let sit covered for 10 minutes.
• Remove the skin from the peppers, then discard the stem and seeds. Slice into strips and spread out on a serving platter. Remove the tooth picks from the onion and slice into small pieces, set aside to layer with the mushrooms on the platter.
• (Note: If using small mushrooms, use skewers or a grill basket to make cooking easier.)
• Grill the mushrooms turning occasionally, until lightly charred, 6-8 minutes (cooking time will vary with size and type of mushrooms and temperature of the grill).
• Remove from grill and add to the platter with peppers, layering the feta cheese, olives and onions as you go.
• Drizzle the platter with a little olive oil, zest the lemon over the platter, then sprinkle with the dill leaves and salt & pepper to taste. Serve with lemon wedges and enjoy!
• The salad is delicious warm or at room temperature. So do all the grilling before your guests arrive and just assemble the platter with the cheese when ready to serve.

Keyword affordable meal, grilled mushrooms, mushroom recipes, mushroom salad, oyster mushroom recipe, Portobello mushrooms recipe, shiitake mushroom recipe, warm grilled vegetable salad, warm salad

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