Mushroom Panzanella

Recipe courtesy of the Mushroom Council and
2010 Taste of Home Every Day Every Way Recipe Contest Winner
Jennifer Beckman, Falls Church, VA


Yield: 8 servings

Preparation Time: 35 minutes

Cooking Time: 20 minutes


4 cups cubed sourdough bread

6 tablespoons olive oil, divided

1 teaspoon salt, divided

1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)

1 garlic clove, minced

2 tablespoons balsamic vinegar

1 tablespoon stone-ground mustard

1 teaspoon honey

4 cups fresh arugula

1 cup grape tomatoes, halved

2 tablespoons pine nuts, toasted

2 tablespoons golden raisins

2 ounces fresh goat cheese, crumbled


In a large bowl, combine the bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.

Combine the mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° for 10-12 minutes or until tender.

In a large bowl, whisk the vinegar, mustard, honey and remaining oil and salt. Add the arugula, tomatoes, pine nuts, raisins, bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.


Calories 300
Calories from Fat 120
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 5mg
Sodium 670mg
Total Carbohydrate 35g
Dietary Fiber 3g
Sugars 6g
Protein 9g
Vitamin D 1%
Vitamin A 10%
Vitamin C 6%
Calcium 6%
Iron 15%
Potassium 12%
Selenium 40%



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