This comforting warm Swiss cheese, mushroom, and roasted pepper stuffed bread is the ultimate crowd-pleaser for weeknight dinners or casual gatherings. Using a large loaf of Italian bread as the vessel, this dish combines the earthy richness of sautéed shiitake and cremini mushrooms with the sweet smokiness of roasted red peppers. The mixture is generously topped with slices of nutty Swiss cheese, which melts beautifully over the savory filling. It offers a satisfying balance of soft, garlicky bread, tender vegetables, and gooey cheese. Simple to prepare yet elegant enough for guests, this vegetarian main provides a hearty, home-style experience that feels both indulgent and wholesome.
Warm Swiss Cheese, Mushroom, & Roasted Pepp
Description
This comforting warm Swiss cheese, mushroom, and roasted pepper stuffed bread is the ultimate crowd-pleaser for weeknight dinners or casual gatherings. Using a large loaf of Italian bread as the vessel, this dish combines the earthy richness of sautéed shiitake and cremini mushrooms with the sweet smokiness of roasted red peppers. The mixture is generously topped with slices of nutty Swiss cheese, which melts beautifully over the savory filling. It offers a satisfying balance of soft, garlicky bread, tender vegetables, and gooey cheese. Simple to prepare yet elegant enough for guests, this vegetarian main provides a hearty, home-style experience that feels both indulgent and wholesome.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cut the Italian bread loaf in half horizontally to create a top and bottom shell.
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Hollow out the bottom half of the loaf, leaving a 1/2 inch thick shell to hold the filling.
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In a large skillet, melt butter over medium heat.
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Add crushed garlic and cook, stirring constantly, until fragrant and slightly softened, about 1 minute.
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Add the sliced mushrooms, shiitake or portobello mushrooms, salt, and ground black pepper to the skillet.
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Cook, stirring occasionally, until the mushrooms are tender and any released liquid has evaporated, about 5 to 7 minutes. Set aside.
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Drain and pat dry the roasted red peppers.
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Arrange the roasted red peppers in a single layer inside the hollowed bread shell.
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Cut slices of Swiss cheese to fit the bread shell and place half of the cheese over the peppers.
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Top the cheese with the cooked mushroom mixture.
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Place the remaining Swiss cheese slices on top of the mushrooms.
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Cover the filled bread with the top half of the loaf.
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Place the assembled bread on a baking sheet and cover loosely with a foil tent.
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Bake until the cheese is completely melted and the bread is heated through, about 15 to 20 minutes.
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Remove from oven, let stand for 5 minutes, then cut into serving pieces.
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Serve warm with a knife and fork.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 476.4kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 8.3g42%
- Cholesterol 32.2mg11%
- Sodium 668.8mg28%
- Total Carbohydrate 65.7g22%
- Dietary Fiber 6.1g25%
- Sugars 11.7g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
