Magazine Mondays

Mushroom, Garlic and Gorgonzola Stuffed Bread



Wow - What an appetizer! Or..because we thought it would be too heavy to have before the meal, we just ate it with the main course instead.

You'll need these simple ingredients.........

1 pound loaf French bread

6 cups sliced assorted mushrooms

1 cup sliced scallions

2 cloves garlic, minced

1 tablespoon olive oil

1 cup crumbled Gorgonzola cheese




Preheat oven to 400 degrees. Split French loaf lengthwise and scoop out center of each half, leaving 1 inch-thick shells.



Heat a skillet over medium high heat. Add olive oil to the pan. Cook mushrooms, scallions and garlic until tender and most of the liquid has evaporated.



Spoon into bottom of bread shell.



Sprinkle with cheese and cover with top of bread.



Wrap in foil and bake 15 to 20 minutes. Unwrap and cut crosswise into slices. Serve warm.



Look at it...all oozy with mushrooms and Gorgonzola on a hot multi-grain batard.



Rich, filling and a real treat...if you like Gorgonzola.
So, would we have this again? Yes, but adapted with a different cheese. Love gorgonzola, don't get me wrong, but it was so rich that I would opt for a lighter taste.

This is a good one though - give it a try!


Tallahassee Magazine, Sept-Oct issue, page 157