Reviewed: Mar. 25, 2010

i used pre-sliced bella mushrooms...wish i could get money back for all the groceries, geez. had a bbq sandwich for dinner instead

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Reviewer:

Kristin Justice

Reviewed: Mar. 24, 2010

I made this at my work for an appetizer contest and many people loved it. I had to improvise some of it since I used an electric skillet. Instead of broiling, I used a small torch to melt/toast only the parmesan, and then I wiped down the pan and put the filled bread into the skillet with the lid on -- this helped to warm the whole thing and soften the bread. I also set aside some nicely sliced mushrooms from the mushroom saute and laid several on the top of the appetizer before serving.

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Reviewer:

Dulce Bautista

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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20 users found this review helpful

Reviewer:

GRIEDER

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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9 users found this review helpful

Reviewer:

ETAINL

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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24 users found this review helpful

Reviewer:

cowgirls8

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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Reviewer:

Sarah

Cooking Level: Expert

Home Town: San Clemente, California, USA

Living In: Malibu, California, USA

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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Reviewer:

TXBOBBIE

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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Reviewer:

Sarah L

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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Reviewer:

ktivers

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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2 users found this review helpful