Skip to main content
July 2020 Issue

Grilled Mushroom Antipasto Salad

Grilled mushroom salad with olives peppers and Parmesan.
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.  


Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!


4–6 servings

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Step 1

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.

Step 2

Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

How would you rate Grilled Mushroom Antipasto Salad?

  • Nice! Used shiitakes, hedgehog, golden trumpet and filled out the 2 lbs is about a half quarter pound of sliced crimini. Added them in batches from least to most delicate. As an afterthought I grilled some chunks of leftover brisket until the edges got nice and singed and popped it on top. Served over chopped romaine with some of TJ's cheese bread puffs. Nice for a winter to spring transitional meal when you just can't stand another beet!

    • chowlet

    • PDX, OR

    • 3/25/2021

See Related Recipes and Cooking Tips

Read More
Easy Pasta Salad
This easy pasta salad recipe will be the hit of your next potluck.
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.
A Very Dramatic Crepe Cake
For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.
Fudgy Brownies
Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.
This simple ratatouille recipe combines summer vegetables into an easy, flavorful stew that can be served as an appetizer, main, or side dish.
Brooklyn Blackout Cake
With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.
15-Minute Burst Cherry Tomato Pasta
Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Kung Pao Chicken
Kung pao chicken is a beloved Chinese take-out staple, but its balance of salt, sweet, tang, and heat is easy to re-create at home.