Warm swiss cheese~ mushroom~ & roasted pepp
Yield: 1 Servings
Ingredients:
- 1 Loaf Italian Bread (16 inch)
- 1/4 c Butter (1/2 stick)
- 1/2 ts Crushed garlic
- 12 oz Mushrooms thickly sliced
- 3 oz Shiitake or Portabello
Instructions:
-mushrooms stems discarded -and thinly sliced about -1 1/2 c. 1/2 ts Salt 1/4 ts Ground black pepper 2 Jars (7 oz. each) roasted -red peppers drained and -patted dry 8 oz Thinly sliced Swiss cheese Preheat oven to 350 degrees. Cut bread in half horizontally. Hollow out bottom half of loaf leaving 1/2 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 mins; set aside. Arrange roasted red peppers in the bread shell. Cut Swiss cheese to fit into the shell; place 1/2 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.
