Warm Swiss Cheese, Mushroom, & Roasted Pepper Loaf
Warm Swiss Cheese, Mushroom, and Roasted Pepper Loaf recipe
Yield
servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread, italian
|
* |
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
garlic
crushed |
|
| 12 | ounces |
mushrooms
sliced |
|
| 3 | ounces |
mushrooms, shiitake
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | jars |
hot chili peppers
roasted |
*
|
| 8 | ounces |
swiss cheese
slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread, italian
|
* |
| 59 | ml |
butter
|
|
| 2.5 | ml |
garlic
crushed |
|
| 346.8 | ml/g |
mushrooms
sliced |
|
| 86.7 | ml/g |
mushrooms, shiitake
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 2 | jars |
hot chili peppers
roasted |
*
|
| 231.2 | ml/g |
swiss cheese
slices |
|
Directions
Preheat oven to 350℉ (180℃).
Cut bread in half horizontally.
Hollow out bottom half of loaf, leaving ½ inch thick shell.
In a large skillet, melt butter; add garlic; cook and stir until slightly softened, about 1 min.
Add both mushrooms, salt and black pepper; cook, stirring occassionally, until mushrooms softened and liquid has evaporated, about 5 minutes set aside.
Arrange roasted red peppers in the bread shell.
Cut Swiss cheese to fit into the shell; place ½ of the cheese over the peppers.
Top with reserved mushroom mixture, remaining cheese and the top of the bread.
Place on baking sheet, cover loosely with foil tent, bake until cheese melts, about 5 mins.
Cut into serving pieces, serve with knife and fork.
