Crispy Warm Mushroom & Arugula Salad

This warm salad has such wonderful flavors and textures. A simple balsamic dressing lets the crispy mushrooms star in this delicious salad.

The powdered style of Parmesan cheese works the best for this recipe since it doesn’t melt. You want the mushrooms to have a crispy coating, not one with soft stringy cheese.

Combine the mushroom topping and generously sprinkle over each slice, then bake until golden.

Crispy Warm Mushroom & Arugula Salad

Marla Hingley

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 6

Ingredients

  

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• 6 cups arugula
• Goat cheese or Parmesan

Mushrooms

• 120 g mushrooms sliced ¼” thick
• 2-3 Tbsp olive oil
• 2 Tbsp GF bread crumbs or GF panko
• 2 Tbsp Parmesan finely grated (powdered style)

Dressing

• 2 Tbsp GF balsamic vinegar
• 1 tsp honey
• ¼ tsp salt
• ¼ cup olive oil

Instructions

 

• Arrange mushrooms on a parchment lined baking sheet.
• In a small dish toss together the bread crumbs and parmesan
• Drizzle top of mushrooms with oil and heavily sprinkle on the crumb mixture into a thick layer. Sprinkle over some salt and pepper and bake at 425°F for 10 minutes until tops are golden.
• For dressing, whisk together the vinegar, honey and salt. Then slowly drizzle in the oil while continually whisking. Season with pepper to taste.
• To serve, divide arugula between 4-6 bowls, top with hot mushrooms right out of the oven, then drizzle with the dressing. Sprinkle with fresh shaved parmesan or crumbled goat cheese if desired.

Notes

Omit cheese(s) for a dairy free version

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