Reviewed: Aug. 26, 2009

I have made this a couple of times and love the flavor. This time however, I botched it by adding a little cream cheese to make it strech further --completely changed the result. Do not do it!!!!

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GRIEDER

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Reviewed: May 12, 2008

Liked the flavor a lot, need to hollow out a little less or try french bread.... yummy

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ETAINL

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Reviewed: 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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cowgirls8

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Reviewed: Dec. 21, 2007

I made this for a "date" dinner with my husband...he was impressed with a little sparkling wine it is a great starter

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Sarah

Cooking Level: Expert

Home Town: San Clemente, California, USA

Living In: Malibu, California, USA

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Reviewed: 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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TXBOBBIE

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Reviewed: 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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Sarah L

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Reviewed: Oct. 15, 2007

Nice sauce, but overall still really rich. I was hoping the mushrooms would tame the brie, but not so. I made a half batch and put it in a split mini baguette. And voila! Dinner!

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ktivers

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Reviewed: Jun. 1, 2007

I love brie, and the mushroom mixture was great with it, but the bread wrecks it. I guess all I wanted was the cheese, and there is too much bread for such a mild cheese. Next time I'll make the cheese 'sauce' and just dip apples in it!

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SAPROPER

Cooking Level: Expert

Living In: Mechanicville, New York, USA

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Reviewed: Apr. 14, 2007

This was the best Brie I,ve ever had. We ate the whole thing.

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KATELYNSWAY

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Reviewed: Apr. 3, 2007

This was a big hit at a birthday party. Everyone loved it and it was very easy to make.

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Shelley

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Reviewed: 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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Liz

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Reviewed: Aug. 11, 2006

Delicious! Next time will use less mushrooms and more cheese...

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Carrie

Living In: Bakersfield, California, USA

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Reviewed: Aug. 7, 2006

This is a very simple recipe with few ingredients and not much flavor. Of course the garlic and mushrooms are fantastic together but it was still missing something. Also I didn’t like the pizza look this would be much more elegant and dainty if this appetizer was served on crostinis or simply baguette rounds.

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eva

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Los Angeles, California, USA

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Reviewed: 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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Mel B.

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Fresno, California, USA

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Reviewed: Jul. 6, 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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bluesjuls

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Reviewed: 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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big philly

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Reviewed: May 2, 2006

Absolutely WONDERFUL! No one could stop eating it. Very easy to make and very flavorful. Will definitely have this as a "regular" when having guests or by myself!

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Suzie

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Reviewed: 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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christina

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Baked Brie and Mushroom Sourdough Appetizer

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