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Vegan Mushroom Salad


"This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat."
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4 h 10 m servings 70 cals
Original recipe yields 65 servings (65 3-ounce portions)

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  • Prep

  • Ready In

  1. Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
  2. Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.


  • Cook's Notes:
  • After mushrooms are in the dressing, taste it, as it may need more lemon or oil. It really depends on your personal preference, however it should be slightly tart.
  • If you are using button mushrooms, leave them whole.

Nutrition Facts

Per Serving: 70 calories; 6.8 g fat; 1.8 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 432 mg sodium. Full nutrition

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Read all reviews 5
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Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few pe...

This was just great. Hubby said he wanted salmon and salad for dinner and I thought I might vary things up a bit so I made this. A huge hit. I didn't have any parsley as my herb garden was kille...

Not what I expected. I decided to put it over a salad and it was better. I will try it again with a few modifications.

I loved this salad. I am not vegan so i added cold roasted chicken chunks to it and it tastes even better

I meant to add that it's delicious as written, and with a few variations. I like to use a flavoured olive oil...typically I use one that spices it up a bit with chili flakes. The longer it sit...