Twice-Baked Mushroom-Stuffed Bread
Source of Recipe
Internet
List of Ingredients
1 cup extra virgin olive oil
4 cloves minced garlic
Salt and freshly ground black pepper
to taste
2 1/2 lb. portobello, cremini or wild
mushrooms
1 onion, diced
1/4 cup chopped sage
1/4 cup chopped rosemary
1 large round loaf of artisan bread,
about 1 lb.
1 cup shredded low-fat Swiss cheese
2 large eggs, beaten with 1/4 cup
nonfat milk
Recipe
1. Combine the oil, garlic, salt and pepper in
a large bowl, and add the mushrooms. Marinate
them for at least 24 hours.
2. Preheat the oven to 425F. Remove mushrooms
from marinade, and roast them for
45 minutes. Remove from the oven, cool
and chop coarsely. Set aside. Reduce the
temperature to 350F.
3. Heat the remaining marinade in a large
skillet over medium heat, and saute the
onion for 7 minutes, or until translucent. Add
the mushrooms and herbs, and cook for 5
minutes. Remove from the heat, and cool.
4. Cut a hole in the top of the bread, about
1/2 inch down from the top, and hollow out
the loaf. Reserve the soft breadcrumbs in
small pieces.
5. Transfer the mushroom mixture to a
large bowl, and add about 1/2 cup of the
reserved breadcrumbs. Sprinkle in the
cheese, salt and pepper, and add the
eggs. Stir until the mixture is moistened
throughout.
6. Stuff the mixture back into the hollowed-out
bread, and wrap the loaf in foil.
Be sure that the loaf is totally covered to
prevent it from drying out.
7. Bake the loaf until the mixture is cooked
through, for about 45 minutes. Remove
from the oven, unwrap the foil and cool
slightly. Slice the loaf, and serve with a tart
green salad.
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