Brie Stuffed Mushroom Salad

4
Servings
10+m
Prep Time
20+m
Cook Time
30m
Ready In


"A simple salad of mixed baby greens, topped with baked brie stuffed mushrooms; and, finished with a tangy raspberry walnut vinaigrette. The original recipe was just for the mushrooms; but, I tweaked it to my liking; and, turned it into a salad. Now, it's not a salad I would serve on a weeknight; but, it is definitely a nice salad to entertain with - or, for that special family dinner. The mushrooms are great on their own too; but, I really prefer them served on a bed of greens. It's elegant, decadent, rich; and delicious all in one. The main course ... is up to you - it really pairs with just about anything."

Original recipe yields 4 servings
OK
  • FOR SALAD
  • FOR VINAIGRETTE

Nutritional

  • Serving Size: 1 (212.8 g)
  • Calories 487.3
  • Total Fat - 44.8 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 23.8 mg
  • Sodium - 358.2 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 2.9 g
  • Protein - 16.1 g
  • Calcium - 458.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.1 mg

Step 1

Vinaigrette ... Add all the ingredients to a small bowl, measuring cup, a mason jar (my favorite); and, mix to combine. Season and adjust to taste.

Step 2

Mushrooms ... Remove the stems (but keep them for stock - just put them in a ziploc bag in the freezer); and, wipe/brush the mushrooms clean. I like to use a damp paper towel. Then, brush the inside with some of the vinaigrette; and, season the outside with olive oil, salt, and pepper.

Step 3

Bake ... Add the mushrooms, cavity side down on a sheet pan, lined with foil or parchment for easy clean up. You want to cook them in a preheated 400 degree oven for 10 minutes, just until the mushrooms begin to soften (or get tender). Flip the mushrooms over; then, add the cheese (enough to STUFF the cavity). Continue to cook for 10-15 minutes, until tender; and, the cheese is melted. Now, obviously, depending on the mushrooms; the cooking time can vary a bit. So, just keep an eye on them.

Step 4

Salad ... As the mushrooms cook; prepare your salad. Toss the greens with the parsley, scallions, chopped nuts, raspberries; and, a bit of the vinaigrette. I like to lightly dress my salad; and, save some of the vinaigrette to top the mushrooms.

Step 5

Serve and ENJOY! ... Serve family style or on individual plates. Add the salad to your plate/platter; and top with the warm cheesy mushrooms. Drizzle the mushrooms with the vinaigrette; and, add a few extra walnuts as a garnish if you want. It's a great starter salad for a special family dinner or entertaining.

Step 6

NOTE: You can even make the mushrooms ahead (follow all the steps above); and, refrigerate (covered well with plastic wrap). Then, simply reheat in the microwave to warm up and re-melt the cheese. Obviously, I prefer them right out of the oven; but, this way does work quite well; especially if you are entertaining and busy.

Tips & Variations


No special items needed.

Related