Baked Brie and Mushroom Sourdough Appetizer Recipe - Allrecipes.com
Baked Brie and Mushroom Sourdough Appetizer Recipe
  • READY IN 40 mins

Baked Brie and Mushroom Sourdough Appetizer

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Mar 26, 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

 
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.

 
Aug 27, 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!!!!

 
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!

 
Nov 04, 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!

 
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.

 
May 12, 2008

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

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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