Cheesy Mush­room, Spring Onion and Gar­lic Bread

Dish - Everyday Dish - - Sides -

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.

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