RECIPE | Grilled Mushroom Salad with Herbs & Pecorino Romano

I can’t tell you how lovely this salad turned out. It was one of those, “hmmm, we have a grab bag of wild mushrooms, in the middle of summer, what should we do…” type of recipes. And it was fantastic. I know some people are quite squeamish about mushrooms, but nice, hearty, meaty mushrooms, grilled on the BBQ are simply delicious. Put that with some fresh ingredients, and you have a beautiful little accompaniment to a delicious steak, or spatch-cock chicken. If that doesn’t say summer dinner, then I don’t know what will.

Grilled Mushroom Salad with Herbs & Pecorino Romano

Serves 4


  • 1 lb. assorted wild mushrooms (our grab bag from Misty Mountain consisted of Portabello, Cremini, Shiitake, and King Oysters)
  • Olive oil
  • 1/4 cup onion, diced small
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • 1 heaping tsp Dijon mustard
  • 2 tsp. white wine vinegar
  • Fresh herbs, chopped – we used chives, parsley & thyme
  • Coarse salt & freshly cracked black pepper, to taste
  • 1/2 pint grape tomatoes, sliced in half
  • Pecorino Romano, freshly grated 


Preheat BBQ – you want it relatively hot. So, medium-high heat. Clean and oil the grill. 

Prepare the mushrooms: remove the stems and gills from the Portabellos, remove the stems from the Cremini and Shiitake, trim the stems of the King Oysters. Rub all of the caps with a damp paper towel, just to clean off any dirt. Toss in olive oil and freshly ground black pepper. 

Place the mushrooms on the grill. Turn every few minutes just to evenly brown and hash-mark them. They will be good to go after about 5 – 8 minutes. You want them softened but not mushy. Let cool enough to handle. 

Meanwhile, in a mason jar with a tight-fitting lid, combine garlic, lemon, Dijon, white wine vinegar, Extra Virgin Olive Oil, coarse salt and freshly cracked black pepper. Shake well until emulsified. Set aside. 

Slice the Portabellos and King Oysters, and quarter the Cremini and Shiitake. Combine in a large bowl with onions, tomatoes, and herbs. Toss with vinaigrette. Taste and season with salt and pepper, as needed. Finish with sprinkle of Pecorino Romano, and another small hit of fresh lemon juice. 


The key here is to remember to season well with salt and pepper. The worst thing you can do to mushrooms, is make them bland. And not seasoning will do just that. 

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