Brie Stuffed Mushroom Salad

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.