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

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler.

    Advertisement
  • 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.

  • Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.

  • 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.

Nutrition Facts

298.6 calories; 14.4 g protein; 33.3 g carbohydrates; 37.4 mg cholesterol; 589 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/18/2005
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. Read More
(34)

Most helpful critical review

Rating: 1 stars
03/26/2010
i used pre-sliced bella mushrooms...wish i could get money back for all the groceries geez. had a bbq sandwich for dinner instead Read More
(3)
27 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/18/2005
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. Read More
(34)
Rating: 4 stars
09/18/2005
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. Read More
(34)
Rating: 4 stars
12/24/2007
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. Read More
(26)
Advertisement
Rating: 4 stars
08/27/2009
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!!!! Read More
(24)
Rating: 5 stars
11/25/2006
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! Read More
(22)
Rating: 5 stars
11/04/2007
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! Read More
(16)
Advertisement
Rating: 5 stars
10/29/2007
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. Read More
(13)
Rating: 4 stars
05/12/2008
Liked the flavor a lot need to hollow out a little less or try french bread.... yummy Read More
(10)
Rating: 5 stars
07/06/2006
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. Read More
(9)
Rating: 5 stars
03/24/2010
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. Read More
(5)
Rating: 1 stars
03/26/2010
i used pre-sliced bella mushrooms...wish i could get money back for all the groceries geez. had a bbq sandwich for dinner instead Read More
(3)