If the mushrooms are small, leave them whole; otherwise, cut into halves or quarters.
Combine the mushrooms and thinly sliced red bell pepper in a medium bowl.
In a small bowl, whisk together the dressing ingredients: olive oil, fresh lemon juice, mashed garlic, chopped parsley, ground cumin, salt, and freshly ground black pepper.
Pour the dressing over the salad and toss well to coat.
Allow the salad to marinate for at least 1 hour.
Notes & Wine Advice
Serve at room temperature or refrigerate for at least 2 hours to chill before serving cold.