Thursday, September 22, 2011

Baked Stuffed Bread

This recipe gives a new meaning to bread. You will need a plate and a fork to eat this one. Be creative and change around the stuffing. In the past I have used olives, artichoke hearts and sweet red pepper. Use whatever rings your bell. Asiago cheese goes well with this instead of Fontina. Oh, my, and of course Raclette cheese would be fabulous as well. This would be great served with soup, salad or a bread with dinner. I'll bet you can't eat just one slice.

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
  • foil

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.

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