Warm Mushroom And Roasted Pepper Loaf

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Warm Mushroom And Roasted Pepper Loaf

 

1 8 oz. loaf Italian or French bread

1/4 cup butter

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 7 oz. jar roasted red peppers, drained, patted dry

4 ounces thinly-sliced provolone cheese

 

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.

Makes 4 servings.

 

 

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