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Warm Mushroom And Roasted Pepper Loaf


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  • 1 loaf Italian or French bread - (8 oz)
  • 1/4 cup butter - (1/2 stick)
  • 12 ounces fresh white mushrooms thickly sliced
  • 4 ounces fresh shiitake mushrooms sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 4 ounces sliced baked ham
  • 1 jar roasted red peppers - (7 oz) drained, patted dry
  • 4 ounces thinly-sliced provolone cheese


Servings 4


Step 1

Preheat oven to 350 degrees. Cut bread in half horizontally. Hollow out each half, leaving 1/2-inch thick shells.

In a large skillet melt butter. Add white and shiitake mushrooms, garlic, salt and black pepper; cook, stirring frequently, until mushrooms are tender and liquid evaporates, 6 to 8 minutes; set aside.

Arrange ham in the bottom half of the bread shell; top with mushroom mixture, red peppers and cheese, cutting them to fit shell, if necessary. Cover with remaining shell. Place on a baking sheet; cover loosely with a foil tent.

Bake until cheese melts, about 7 minutes. Cut into serving pieces; serve with knives and forks.

This recipe yields 4 servings.

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