Baked Brie and Mushroom Sourdough Appetizer

Baked Brie and Mushroom Sourdough Appetizer

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"This recipe was an instant hit at family gatherings. It's a great appetizer, and entirely worth every bite!"
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Ingredients

40 m servings 299 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the broiler.
  2. 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.
  3. Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
  4. 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.

Reviews

24
  1. 27 Ratings

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Most helpful positive review

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.

Most helpful critical review

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

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.

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 ...

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!...

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 ...

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 b...

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...

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

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 ...

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/toas...