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Big Green Egg Grilled Mushroom Panzanella Salad

Big Green Egg grilled mushroom panzanella combines wood-fired mushrooms, crispy croutons, parmesan, herbs, and bright lemon flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Keyword: Big Green Egg, Mushrooms, Salad
Servings: 4

Equipment

  • perforated pan

Ingredients

For the Mushroom Panzanella:

  • 2 pounds mixed mushrooms cremini, shiitake, oyster, king trumpet, or your favorites
  • 1 loaf sourdough loaf (or crusty Italian bread) torn into large bite-sized pieces
  • 3 tbsp Olive oil divided
  • 2 cloves garlic minced
  • 2 tbsp freshly squeezed lemon juice
  • 1/3 cup flat-leaf parsley roughly chopped
  • 2 cups microgreens
  • 1/4 cup microgreens
  • 1 cup freshly grated Parmigiano-Reggiano divided
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper

Optional Finishing:

  • Extra olive oil for drizzling
  • Additional lemon juice to taste
  • Extra parmesan for garnish

Instructions

  • Set up your Big Green Egg for raised direct cooking. Preheat the dome temperature to 400°F.
  • Clean and trim the mushrooms. Cut any large mushrooms into bite-sized pieces for even cooking.
  • Place the mushrooms in a large bowl. Drizzle the mushrooms with 2 tablespoons olive oil. Season with kosher salt and black pepper. Toss until evenly coated.
  • Tear the sourdough loaf into rustic bite-sized chunks. Lightly drizzle the bread with the remaining 1 tablespoon olive oil.
  • Place the mushrooms in a grill basket, perforated pan, or cast iron skillet. Place the mushrooms on the grill over raised direct heat.
  • Grill the mushrooms for 15–20 minutes, stirring occasionally, until tender and caramelized.
  • Place the bread chunks directly on the grill grate. Grill the bread for 3–5 minutes, turning as needed, until crisp and lightly charred.
  • Transfer the grilled mushrooms and bread to a large mixing bowl while still warm.
  • Add the minced garlic. Add the fresh lemon juice. Add the chopped parsley. Add the microgreens. Add 3/4 cup of the grated parmesan cheese.
  • Toss gently to combine. Taste and adjust with extra olive oil, lemon juice, salt, or pepper as needed.
  • Transfer to a serving platter or bowl. Garnish with the remaining parmesan cheese.
  • Serve warm or slightly cooled.