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Marinated Mushroom Tabbouleh Salad

Yields46 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 2 lemons, rind finely grated, juiced
 0.33 cup extra virgin olive oil
 1 tsp caster sugar
 400 g thinly sliced button or cup mushrooms
 3 large halved ripe tomatoes
 1 cup burghul
 1 bunch (1 1/2 cups) flat leaf parsley leaves
 1 bunch (1 cup) fresh mint leaves
 4 thinly sliced green onions

Whisk the lemon rind, juice, oil and caster sugar together in a large bowl. Season. Add the mushrooms and stir to coat. Cover and refrigerate 1 hour or until mushrooms have absorbed dressing.


Meanwhile, squeeze the tomato seeds and juice over the burghul. Stir to combine. Cover and stand for 15 minutes. Finely dice the tomato flesh and chop the parsley and mint.


Add the tomato, herbs, green onions and burghul to the mushrooms. Season, toss gently to combine. Serve with barbecue steak, chicken or seafood.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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