Baked Brie with Mushrooms and Almonds Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Aug. 29, 2003
Fabulous! Don't bother removing the white coating, it's completely edible, although a bit stronger, it's delicious! I served this with some homemade toast points for our anniversary and it was such a special appetizer! Now I buy brie cheese in bulk so I can make it often!
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Cooking Level: Expert

Home Town: Elkhart, Indiana, USA
Living In: Waterloo, Iowa, USA

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Reviewed: Aug. 20, 2003
This brie recipe was absolutely delicious and was perfect for our low carb dinner! I enjoyed every bite of it! We did change the recipe using fresh mushrooms (cremini) instead of canned ones, other than that kept it the same. We will make this delicious recipe again!!
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3 users found this review helpful

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Photo by Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Mar. 31, 2003
Wonderful but next time I will use less or no butter since the oil from the cheese plus the butter makes it very oily. Flavor is wonderful! I will make it again!
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Reviewed: Dec. 27, 2002
This was fabulous! I made this along with several other appetizers on Christmas Eve and this went first. I had several requests for this recipe and will definitely be making this again. Thank you for the great recipe!
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Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: Dec. 16, 2002
Very elegant recipe, appropriate for fancy dinner parties. I had difficulty removing the brie coating, but the mix of flavors was superb and worth the effort. I used fresh mushrooms without a problem, and also substituted apple jack flavored brandy. Be careful not to burn the almonds when toasting - they brown quickly if left on a high heat.
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