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Wednesday, January 18, 2017

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Serves 4

1 boule loaf of bread (8oz)
4 slices of bacon
8 oz o mushrooms, chopped
1 small white onion, chopped
1 tablespoon butter
1 pinch red pepper flake
2 oz of freshly grated cheese, such as cheddar or Gruyere

Prepare the bread but cutting a cross hatch in the loaf almost all the way through. Place the bread onto a baking sheet lined with a large piece of tin foil.
Cut the bacon into small pieces. In a medium sized skillet, cook on medium low until completely cooked. Drain on a paper towel. Discard all but 1 tablespoon bacon drippings.
Over medium heat, cook the mushrooms and onion in the same skillet with the bacon drippings as well as the butter. season with red pepper flake, salt and pepper. Once the mushroom and onion are cooked down add the bacon back into the skillet.
Add the bacon, mushroom, and onion mixture into the crevices of the bread. Freshly grate the cheese over the entire bread. Gently, wrap the foil over the bread to tent it over the cheese.
In a preheated 350 degree oven, bake the bread for 15 minutes. Open the foil to expose the top and broil for 1-2 minutes to get a golden brown top.

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