Mushroom and Parmesan Salad

Mushroom and Parmesan Salad

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Calories: 254


  • 14 oz mushrooms see method
  • 1 1/2 oz piece Parmesan cheese with no rind
  • olive oil
  • salt


  • Use freshly gathered young field mushrooms or the freshest button mushrooms for this recipe. Wipe the caps with a damp cloth and trim off the ends of the stalks.
  • Just before serving, cut the mushrooms into thin slices, arrange on individual plates, sprinkle with a small pinch of salt and a little oil.
  • Scatter flakes or small slivers of Parmesan cheese over the mushrooms and serve.
Calories: 254 kcal
Carbohydrates: 14 g
Protein: 27 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 29 mg
Sodium: 701 mg
Potassium: 1301 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 332 IU
Vitamin C: 8 mg
Calcium: 515 mg
Iron: 2 mg
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