This mushroom salad with Parmesan crisps and artichokes is next-level amazing! It’s a fresh, zesty, and crunchy delight that’s vegetarian-friendly, gluten-free, and low-carb. Perfect for a quick lunch or a show-stopping side!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Fun Salads
This salad is inspired by a memorable dish I had in Sydney and has become a favourite among friends and family.
- Crunchy golden Parmesan crisps, tender fresh mushrooms, and artichokes with a zingy dressing – lots of umami and tangy flavours!
- Vegetarian-friendly, gluten-free, low-carb(ish), and healthy.
- It’s a unique salad as you don’t often use fresh mushrooms but trust me, you gotta try it! I love the Parmesan crisps as a textured twist.
👩🍳 If you like this recipe, check out my pink grapefruit salad with avocado and halloumi or this creamy chicken mushroom salad called ‘Sherlock’.
What You’ll Need
Here is what you’ll need for this mushroom salad recipe. Find the full measurements in the recipe card below.
- Salad Base: Watercress (or rocket/spinach), basically any leafy greens. I love watercress because it’s very nutrient-dense.
- Veggies: Fresh button mushrooms (such as Swiss brown or cremini) and marinated artichoke halves.
- Herbs: Mint leaves, lemon zest
- For Parmesan Crisps: Parmesan cheese (or Pecorino) – this will be melted and browned into crisps.
- Dressing: Olive oil, mayonnaise, lemon juice, garlic, honey, sesame oil, salt
How To Make This Mushroom Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat oven to 200 C / 400 F. Prepare a baking tray with greased non-stick baking paper.
- Spread grated Parmesan thinly on the baking paper. Bake for 5-6 minutes until melted and browned. Cool, then break into pieces.
- Whisk together dressing ingredients: olive oil, mayonnaise, lemon juice, garlic, honey, sesame oil, and salt.
- Arrange salad leaves on a platter and drizzle with dressing.
- Add sliced mushrooms, artichokes, mint, and lemon zest on top. Drizzle with more dressing.
- Top with Parmesan crisps.
Recipe Tips
- Add some roasted red peppers or avocado for extra flavour and texture. For extra protein, you can add cooked chicken or chickpeas.
- Use a silicone baking sheet for easy removal of Parmesan crisps
- Feel free to mix in different mushroom varieties like shiitake or portobello.
Serving Suggestions
Serve this salad as a light lunch or as a starter for a dinner party. Pair it with a glass of crisp white wine for an extra touch of elegance.
More Fun Salad To Try
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Mushroom Salad With Parmesan Crisps & Artichokes
Ingredients
- 40 g Parmesan cheese or Pecorino, 1.5 oz.
- 100 g watercress or rocket or spinach, 3.5 oz.
- 100 g button mushrooms such as Swiss brown or cremini, 3.5 oz, wiped and thinly sliced
- 4 marinated artichoke hearts sliced thinly
- 10 mint leaves thinly sliced
- Zest of 1/2 lemon
For the dressing
- 1 tbsp olive oil
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 garlic clove finely grated or chopped
- 1 tsp honey
- 1/2 tsp sesame oil
- Pinch of salt
Instructions
- Preheat the oven to 200 C / 400 F. Place a piece of non-stick baking paper greased with a little coconut oil over a flat oven tray. A silicone baking sheet is also highly recommended, as it’s easy to peel the crisps from.
- Grate the cheese and spread over the baking paper in a thin layer (see image). Bake for about 5-6 minutes, until completely melted and lightly browned. Remove from the oven and cool before peeling the crisp layer away, breaking it into smaller pieces (you may need to use a spatula or a knife to slide in underneath).
- In the meantime, prepare the rest of the ingredients and whisk together the dressing.
- Arrange the salad leaves on a large platter and drizzle with some of the dressing. Arrange the mushrooms and artichokes over the top, scatter the mint and drizzle with a little more dressing. Finally, top with the Parmesan crisps.
Wow, Irena Macri, your mushroom salad with Parmesan crisps and artichokes sounds absolutely divine! The blend of textures and flavours is truly inspiring.
Keep up the fantastic work!