This comforting dish transforms a simple loaf of Italian bread into a warm, savory vessel for a rich filling. Sauted white and shiitake mushrooms provide an earthy depth, while roasted red peppers add a sweet, smoky contrast. Layers of sliced ham and provolone cheese create a gooey, satisfying center that melts perfectly under the heat. Its an ideal option for a cozy lunch or a light dinner, offering a perfect balance of textures from the crispy bread crust to the tender filling. Easy to assemble and deliciously indulgent, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.
Warm Mushroom & Roasted Pepper Loaf
Description
This comforting dish transforms a simple loaf of Italian bread into a warm, savory vessel for a rich filling. Sauted white and shiitake mushrooms provide an earthy depth, while roasted red peppers add a sweet, smoky contrast. Layers of sliced ham and provolone cheese create a gooey, satisfying center that melts perfectly under the heat. Its an ideal option for a cozy lunch or a light dinner, offering a perfect balance of textures from the crispy bread crust to the tender filling. Easy to assemble and deliciously indulgent, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place the loaf of bread on a cutting board and slice it horizontally to create a top and bottom half.
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Carefully scoop out the soft interior of each bread half, leaving a 1/2-inch thick shell to form a hollow bowl. Reserve the removed bread for another use or discard.
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In a large skillet over medium heat, melt the butter.
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Add the white mushrooms, shiitake mushrooms, minced garlic, salt, and black pepper to the skillet.
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Cook for 6 to 8 minutes, stirring frequently, until the mushrooms are tender and the released liquid has evaporated. Remove from heat and set aside.
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Arrange the sliced ham in the bottom half of the bread shell.
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Spoon the cooked mushroom mixture evenly over the ham.
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Top the mushrooms with the drained roasted red peppers and slices of provolone cheese, cutting pieces to fit if necessary.
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Place the top half of the bread shell over the filling to close the loaf.
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Place the assembled bread loaf on a baking sheet and cover loosely with a tent of aluminum foil.
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Bake for about 7 minutes, or until the cheese inside is fully melted.
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Remove from oven, let cool for a minute, then cut into serving-size pieces. Serve warm with a knife and fork.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 337.1kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 7.2g36%
- Cholesterol 53.3mg18%
- Sodium 795.6mg34%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
