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Baked Brie and Mushroom Sourdough Appetizer

Baked Brie and Mushroom Sourdough Appetizer

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BUDLAIN

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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

christina
33
9/18/2005

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.

cowgirls8
26
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.

GRIEDER
24
8/27/2009

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!!!!