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Mushroom Panzanella

Total Time

Prep: 35 min.


8 servings

My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.—Jennifer Beckman, Falls Church, Virginia
Mushroom Panzanella Recipe photo by Taste of Home
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  • 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


  1. Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake until golden brown, 8-10 minutes. Cool to room temperature.
  2. Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
  3. In a large bowl, whisk vinegar, mustard, honey and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.

Nutrition Facts

1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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