Cheesy Mushroom, Spring Onion and Garlic Bread
Without cutting through the bottom crust, cut the bread lengthwise and widthwise about 3cm apart with a sharp breadknife.
Heat the first measure of butter in a sauté pan and cook the mushrooms and thyme with a good pinch of salt until golden and tender and all the liquid has evaporated. Set aside to cool.
Combine the second measure of butter, garlic, spring onions, parsley, Cheddar and Parmesan in a bowl and season well, then mix in the cooled mushrooms.
Push the mushroom butter down into the crevices of the loaf and smear a little over the top.
Grate over a generous amount of Parmesan and freshly ground pepper. Place on a large piece of foil and wrap securely.
Bake for 15 minutes then remove from the oven. Peel back the foil and dot over the torn mozzarella if using. Return to the oven for another 7–10 minutes, until the cheese is melting and golden. If not using the mozzarella, return to the oven for just 5 minutes.
To serve: Remove the loaf from the foil, place on a board and cut into slices to serve. Serves 6–8
The success of this stuffed bread lies in using a good dense, textured loaf. Supermarket bread will just fall apart when cut in this manner and isn’t firm enough to hold the filling.