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Baked Brie and Mushroom Sourdough Appetizer
SUBMITTED BY:
BUDLAIN
"This recipe was an instant hit at family gatherings. It's a great appetizer, and entirely worth every bite!"
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
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DIRECTIONS
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
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REVIEWS
Reviewed on Sep. 18, 2005 by christina
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christina
Sep. 18, 2005
Very good. The brie is mild and lets the garlic and mushroom flavor shine. I used french bread because it would be easier to slice. It worked well. Definitely making this again.
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5 users found this review helpful
Very good. The brie is mild and lets the garlic and mushroom flavor shine. I used french...
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Reviewed on Nov. 25, 2006 by Liz
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Liz
Nov. 25, 2006
Really easy to make and absolutely yummy! I put a little bit of white wine in with the mushrooms and garlic while I sauteed. Sauce came out more like a fondue, which is also lovely. Used the extra bread for dipping. The bottom of the bread was the best!
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3 users found this review helpful
Really easy to make and absolutely yummy! I put a little bit of white wine in with the...
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Reviewed on Jul. 6, 2006 by
Mel B.
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Mel B.
Jul. 6, 2006
This turned out perfectly, was easy to make, and tasted great. I used too big a loaf of bread, though, and I think next time I might try a smaller round, if I can find one. I also buttered the top and sprinkled it with garlic salt and parmesan and baked it at the same time. It also was very well received.
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2 users found this review helpful
This turned out perfectly, was easy to make, and tasted great. I used too big a loaf of bread,...
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Reviewed on Nov. 4, 2007 by TXBOBBIE
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TXBOBBIE
Nov. 4, 2007
This was awesome! I made this today to test it for a supper club I belong to and need to bring an appetizer. I love Brie and this really fit the bill. I used Cibatta rolls and it was a great bread for soaking up all the juice. Next time, I will drain the mushroom/garlic mixture before adding the Brie. I don't think it needed all that liquid. My supper club is going to love it!
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1 user found this review helpful
This was awesome! I made this today to test it for a supper club I belong to and need to bring...
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Reviewed on Oct. 29, 2007 by Sarah L
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Sarah L
Oct. 29, 2007
I made this recipe at a halloween party and everyone raved about it. I used Sheepherders bread bowl instead of the sourdough and it was very good. I also added a little bit of whitewine to the mushrooms and garlic as well as 2 different kinds of brie. I have already been asked to make this recipe again.
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1 user found this review helpful
I made this recipe at a halloween party and everyone raved about it. I used Sheepherders...
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Reviewed on Nov. 14, 2006 by bluesjuls
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bluesjuls
Nov. 14, 2006
It was a big hit but I added 4 oz of cream cheese because it looked kind of lumpy with just the Brie.
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1 user found this review helpful
It was a big hit but I added 4 oz of cream cheese because it looked kind of lumpy with just...
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Reviewed on Jun. 14, 2006 by big philly
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big philly
Jun. 14, 2006
I had made a loaf of sourdough and needed to make an appetizer (actually the "loaf" was more the shape of a foccacio, about 3" in center, 12" round). Found this recipe, got the brie and mushrooms, everything else on hand. Time was an element so I nuked the mushrooms for 7 minutes, added to the garlic and butter while over heated up. Cut the bottom off, about 1", and used that as a base, like a big pizza. Spread the cheese mixture on top, broiled about 10 minutes. It went FAST and was GREAT...soon to appear again at a party near me!
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1 user found this review helpful
I had made a loaf of sourdough and needed to make an appetizer (actually the "loaf" was more...
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Reviewed on May 12, 2008 by ETAINL
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ETAINL
May 12, 2008
Liked the flavor a lot, need to hollow out a little less or try french bread.... yummy
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0 users found this review helpful
Liked the flavor a lot, need to hollow out a little less or try french bread.... yummy
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Reviewed on Dec. 24, 2007 by cowgirls8
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cowgirls8
Dec. 24, 2007
this is really good, but, how the heck are you suppose to eat it. I cut it up and the mushrooms fell out, so, we just spooned it onto a plate and ate it with our fingers. It was good, just very hard to eat.
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0 users found this review helpful
this is really good, but, how the heck are you suppose to eat it. I cut it up and the...
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