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.
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 hard to eat.
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 extra bread for dipping. The bottom of the bread was the best!
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!
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.
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 top and sprinkled it with garlic salt and parmesan and baked it at the same time. It also was very well received.
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.
i used pre-sliced bella mushrooms...wish i could get money back for all the groceries geez. had a bbq sandwich for dinner instead
