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Warm Mushroom and Roasted Pepper Loaf

1 Loaf (8 ounces) Italian or french Bread
1/4 c Butter
12 oz Fresh white mushrooms, thickly sliced
4 oz Fresh shiitake mushrooms, trimmed and sliced
1 t Minced garlic
1/2 t Salt
1/4 t Ground black pepper
4 oz Sliced baked ham
1 Jar (7 oz) roasted red peppers, drained and patted dry
4 oz Provolone cheese, thinly sliced


Preheat oven to 350 degrees. Halve bread horizontally. Howwow out each half, leaving 1/2 inch thick shells. In large skillet, melt butter; add mushrooms, garlic, salt and black pepper. Cook about 6 to 8 minutes, stirring frequently, until mushrooms are tender and liquid evaporates; set aside. Arrange ham in bottom half of bread shell; top with mushroom mixture, red peppers and cheese, cutting to fit shell if necessary. Cover with remaining shell. Place bread on baking sheet; cover loosely with foil tent. Bake about 7 minutes, until cheese melts. Cut into serving-size pieces; serve with a knife and fork.


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