Baked Stuffed Bread
- 1 loaf of a hearty bread of your choice
- 8 oz. sliced mushrooms
- 1 sweet yellow bell pepper, diced
- 1 sweet medium size sweet onion or about ½ of a large one, diced
- 8 oz. Fontina cheese
- Pam olive oil spray
Preheat oven to 350 degrees. In a large nonstick skillet over medium heat spray skillet with oil. Sauté mushrooms, onion and pepper until tender. Meanwhile slice a wedge shape top off of the bread and save for a lid for top of stuffed bread. Remove excess bread inside leaving a hollow shell and set aside. Slice cheese and layer onto the bottom of the bread shell saving just enough cheese to cover the top of the mushroom mixture. When mushroom mixture is sauteed spoon onto top of cheese in bread hollow. Then top mushroom mixture with remaining cheese slices. Top off bread with wedge shape lid that you saved. Wrap in foil and bake for 30 minutes. Let sit for 5 minutes before slicing.