| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
1 pound round loaf Italian bread |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 2 |
sm |
Onions; chopped |
| 2 |
|
Green onions; chopped |
| 1 1/2 |
lb |
Mushrooms; sliced |
| 4 |
oz |
Gorgonzola cheese; crumbled |
INSTRUCTIONS
Preheat oven to 350F. Using serrated knife, cut top off bread and reserve.
Cut out inside of bread, leaving 3/4-inch shell. Place bread and top on
cookie sheet. Bake until lightly toasted, about 10 minutes. Keep bread
warm.
Meanwhile, melt butter with oil in heavy medium skillet over medium heat.
Add both onions and saute until golden brown, about 10 minutes. Add
mushrooms and cook until tender, about 10 minutes.
Reduce heat to low. Add cheese and stir until thoroughly blended, about 4
minutes (do not boil). Pour Mixture into loaf. Replace top and serve,
cutting base and top into wedges.
Serves 4 to 6.
Bon Appetit November 1990
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