Swiss Mushroom Loaf
I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin
Ingredients
- 1 loaf (1 pound) Italian bread, unsliced
- 1 block (8 ounces) Swiss cheese, cut into cubes
- 1 cup sliced fresh mushrooms
- 1/4 cup softened butter, cubed
- 1 small onion, finely chopped
- 1-1/2 teaspoons poppy seeds
- 2 garlic cloves, minced
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon lemon juice
Reviews
I did not have Italian bread, so I'd used a loaf of baked bread from Panera's. I'd made my own garlic-onion spread with cheese which I'd spread on the loaf which had been halved. Then I used the butter mixture which had been presented in the recipe and spooned over the loaf which I put back together after making the cuts and using 7-oz. SLICED Swiss cheese. I did not have mushrooms. I baked the bread about 25 to 30 minutes. This bread sure looked and had an appetizing aroma to it while baking.
I had to sub mozzarella cheese. Huge hit.
My adult children LOVED this. I don't think they will ever serve plain Italian loaf again. The kids don't like swiss cheese so I substituted PepperJack and it was very yummy too.
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I took this loaf to a party when asked to bring garlic bread. One of the guests remarked that it was the best item at the party. Delicious! I have made it several times.