January 20, 2017
Lunch, Salads, Side Dishes,
Dairy, Cheese, Vegetables, Appetizers, Lettuce , Mushrooms, North American, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Small Batch Cooking, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Romantic Dinner, Sunday Dinner, Winter, Oven Bake, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Salad Dressing, Kosher Dairy more
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"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."
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.
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.
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.
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.
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.
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.
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