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Recipe for family meals :

Warm Mushroom and Roasted Pepper Loaf

This recipe comes from The Mushroom Council site: the definitive guide to mushrooms with mushroom recipes and in-depth information on fresh gourmet mushrooms, including selected exotic mushrooms.

This site is a mine of information if you want to learn about mushrooms, grow them or eat them!

"One of the great vegetables in my opinion - and I have never come across anyone who dislikes them!"

If you would like to learn more then visit the website <click here>


1 loaf (8 ounces) Italian or French bread
1/4 cup (1/2 stick) butter
12 ounces fresh white mushrooms, thickly sliced (about 4 cups)
4 ounces fresh shiitake mushrooms, sliced (about 1-1/2 cups)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces sliced baked ham
1 jar (7 ounces) roasted red peppers, drained and patted dry
4 ounces thinly sliced provolone cheese

  • Preheat oven to 350°F.
  • Cut bread in half horizontally. Hollow out each half, leaving 1/2-inch thick shells.
  • In a large skillet melt butter. Add white and shiitake mushrooms, garlic. salt and black pepper; cook, stirring frequently, until mushrooms are tender and liquid evaporates, 6 to 8 minutes; set aside.
  • Arrange ham in the bottom half of the bread shell; top with mushroom mixture, red peppers and cheese, cutting them to fit shell, if necessary. Cover with remaining shell.
  • Place on a baking sheet; cover loosely with a foil tent. Bake until cheese melts, about 7 minutes.
  • Cut into serving pieces; serve with knives and forks.

Serves 4

The Mushroom Council

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