Mushroom Antipasto Salad

Mushroom Antipasto Salad

A delicious side dish to serve with barbecued meat or chicken.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Mediterranean, Salads & Vegetables
Servings 6 People


  • 400 g Button Mushrooms
  • 1/3 cup Red Wine Vinegar
  • 2 tsp Dijon Mustard
  • 1 tsp Caster Sugar
  • 200 g Kalamata Olives in brine
  • 200 g Semi-sundried Tomatoes
  • 12 pcs Slices of Char-grilled Eggplant
  • 1 cup Basil Leaves


  • Place mushrooms into a large bowl. Combine ovinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
  • Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
  • Meanwhile, grill the eggplant if necessary.
  • Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.


Calories :158.5
Kilojoules :590
Fat :8
Carbohydrate :11
Protein :5
Sodium :346
Saturated Fat :0.3
Fiber :3.1
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top