Al Brown's BBQ'd Mushroom & Roasted Pumpkin Salad

  • Salad
  • Lunch
  • White Button
  • Vegetarian
  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup
  • Potassium Power


  • 650gms Meadows White Button or Swiss Brown Mushrooms
  • 500gms pumpkin (2cm dice)
  • 1 cup toasted walnuts
  • 3/4 cup dried cranberries
  • 200gms feta cheese (crumbled)
  • 1/2 cup fresh basil (roughly chopped)
  • 1/2 cup fresh parsley (roughly chopped)
  • 1/3 cup olive oil
  • Cooking oil
  • Sea salt & fresh black pepper


  1. Pre-heat your oven to 180°C.
  2. Once heated put in a roasting dish and allow 5 minutes for it to become very hot.
  3. Remove dish, add a little cooking oil followed by diced pumpkin.
  4. Return to oven & cook for 20-30 minutes until pumpkin is golden & soft.
  5. Remove & cool.
  6. While pumpkin is cooking, heat BBQ.
  7. Put mushrooms in a bowl with a liberal amount of oil.
  8. Season & toss to combine.
  9. On a hot grill cook mushrooms for 10 or so minutes until slightly charred & soft. Remove & cool.
  10. Combine cooled mushrooms & pumpkin in a large bowl. Add walnuts, dried cranberries, feta, basil, parsley & olive oil.
  11. Season with a little sea salt & pepper and toss to combine. Serve alongside practically anything. Delicious!


Serving Suggestions.

This dish is perfect served alongside Al Brown’s Mushroom & Port Stuffed Chicken Thighs w/ Prosciutto.

Al Brown's Mushroom & Port Stuffed Chicken Thighs with Prosciutto Al Brown's BBQ'd Fillet of Beef with Mushroom Brandy Sauce