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Lemon Scented Mushrooms with Parmesan

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Mushrooms are like a sponge… whatever flavors you add to the dressing, they will absorb. I have made a dressing with some really good Italian olive oil and lemon juice and zest.

This adds a bright, citrusy, herby taste to the salad. The fresh parsley gives it a gorgeous color and the salty Reggiano Parmesan brings it together. It’s a winning combo.

I often need to double this recipe cause it’s such a crowd-pleaser. Yum Yum. I know you are gonna love it too. xxx Chef MM


Lemon Scented Mushrooms with Parmesan

  • Author: Melissa Mayo


  • 2 packs of large button mushrooms, trimmed, cleaned and thinly sliced
  • 1/2 cup chopped fresh flat-leaf Italian parsley
  • 1/2 cup GOOD Italian extra-virgin olive oil
  • Juice and zest of 2 lemons
  • Lots of Coarse salt and freshly ground black pepper
  • 1 cup Reggiano Parmesan shavings


Brush the sand off the mushrooms with a wet paper towel. Cut mushrooms into thin slivers.Chop the parsley. Add both to a large mixing bowl.

In a small bowl, whisk together the oil, lemon juice & zest until smooth. Season with salt & pepper to taste.

Add the oil mixture and Parmesan cheese (reserving ¼ cup for the top of the salad) to the bowl and toss until all the ingredients are coated. Adjust seasoning. Pour the salad into a salad bowl and top with the remaining Parmesan shavings.

Salad should be made a few hours ahead so mushrooms can pickle and marinade.

Serve at room temperature.



Mushrooms create liquid so if the salad is a bit watery drain off some liquid and drizzle a little more olive oil before serving.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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