Reviewed: Apr. 13, 2010

This was delicious! I used sliced portabella and the flavor was great-everyone agreed. Next time will leave the butter out as the top did become too greasy. No need to add extra fat when using brie!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RASACS

Reviewed: Oct. 29, 2009

I made this with lots of almonds and mushrooms and garlic, some tarragon, a pinch of nutmeg. And I used Cognac instead of brandy - poured it on an opened log of brie and baked it - wonderful! Thanx for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

Reviewed: May 1, 2009

This was amazing and so easy. I did cut back on the butter and used fresh mushrooms, not sure why anyone would used canned. Can't wait to make it again it was a huge hit with our guests. Nice to know that it can be varied a bit with different brandy's and mushrooms etc., just for a change now and then.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reviewed: Mar. 26, 2009

I've made this several times for dinner at home or to bring to parties and it's been very well-received. I've always used fresh mushrooms, which I would suggest since it adds no time to the recipe and tastes great. I do often add a bit extra brie or cut back on the mushrooms though, because 8 oz. is a lot for one wheel of cheese. I also once added fresh diced tomatoes on top after cooking, which improved the presentation greatly but didn't really have a huge effect on the flavor.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Schatze27

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Feb. 5, 2009

I made this over the holidays when my boyfriends family came to visit. We had it in the middle of a domino's game. This was so good. Everyone was raving about it. We put the game on hold to gobble it up. I did make some adjustments, I didn't have the almonds so I put walnuts in. I also added some sundried tomatoes. I served it with some Nonna garlic toasts from Costco. I can't wait to make it again!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Reviewed: Jan. 4, 2009

Fantastic! sauteed some baby bellas instead of canned shrooms. Really wonderful. Don't add as much butter as the recipe says and make sure not to burn the almonds.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

annabanana23

Home Town: Dekalb, Illinois, USA

Reviewed: Nov. 17, 2008

This was ok for the first time trying it...I would reduce the butter, and figure out how to reduce the saltiness just a tad.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

Reviewed: May 18, 2008

Love it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cdarbonne

Reviewed: Apr. 23, 2008

OMG! This is more than 5 Stars! Words fail me - I love to find something different for parties - I almost ate all of it before my guests arrived! I did not change the recipe - I did use Presidental Brie and Hennessy Cognac (Cognac is a fine brandy). It would probably be good with an Apple Flavored brandy. There were no leftovers as we all hovered over the dish until nothing was left. I served with toast points. I'm having a family dinner in a few days and can't wait to serve this again!!! maybe with some apple slices and Triscuts or toast points. Thank you so much Amy! We love it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lucky Noodles

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Apr. 3, 2008

I used ground almonds instead of slivers- I prefer the texture. Also, I'm a garlic lover so I used a lot more garlic but I roasted it so it would not overpower. And I'm not big on canned mushrooms, so I went for fresh oyster mushrooms- they have such a light, nutty flavour that they were perfect with the brie and almonds. Finally, I baked it pizza-style on a homemade thin-crust (I cut the butter as some reviewers suggested- a good call, I think)... and cracked some fresh pepper over it before serving. Oh my dear god, it was glorious. I will definitely make this again. If you're not a fan of mushrooms, try it with thinly sliced pear, apple or strawberry. You will love it.

Was this review helpful? [ YES ]
3 users found this review helpful