Grilled mushroom antipasto salad recipe for a tasty starter

Ingredients for Grilled mushroom antipasto salad

• 900 g assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large

• 105 ml extra-virgin olive oil, divided

• kosher salt

• 30 ml Champagne vinegar or white wine vinegar

• 5 ml Aleppo-style pepper

• 5 ml dried oregano

• 1 garlic clove, finely grated

• freshly ground black pepper

• 55 g Parmesan, shaved

• 75 g Castelvetrano olives, coarsely chopped

• 60 g drained Peppadew peppers in brine, coarsely chopped

How to make Grilled mushroom antipasto salad

1. Preheat the grill to high heat.

2. Place the mushrooms in a large bowl and drizzle with 3 tablespoons of oil. Toss to coat the mushrooms evenly.

3. Grill the mushrooms, turning occasionally with tongs, until lightly charred, for 2–6 minutes depending on their size and type.

4. Return the grilled mushrooms to the bowl and season with salt.

5. In a small bowl, whisk together the vinegar, Aleppo-style pepper, oregano, garlic, and the remaining 4 tablespoons of oil. Season the vinaigrette with salt and black pepper.

6. Pour the vinaigrette over the mushrooms and toss to coat thoroughly.

7. Add the Parmesan, olives, and Peppadew peppers to the bowl; gently toss to combine.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.