Warm mushroom and roasted pepper loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf (8 ounces) Italian or | |
| French Bread | ||
| ¼ | cup | Butter |
| 12 | ounces | Fresh white mushrooms, |
| Thickly sliced | ||
| 4 | ounces | Fresh shiitake mushrooms, |
| Trimmed and sliced | ||
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 4 | ounces | Sliced baked ham |
| 1 | Jar (7 oz) roasted red | |
| Peppers, drained and patted | ||
| Dry | ||
| 4 | ounces | Provolone cheese, thinly |
| Sliced | ||
Directions
Preheat oven to 350 degrees. Halve bread horizontally. Howwow out each half, leaving ½ 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.
typed by jessann :)
Posted to MM-Recipes Digest V3 #336 From: jessann doe <jessann@...> Date: Sat, 07 Dec 1996 13:56:27 -0600