Warm Swiss Cheese, Mushroom, And Roasted Pepp

CATEGORY	CUISINE	TAG	YIELD
Dairy	American	American, Main dish, Sandwiches	1	Servings

INGREDIENTS

1		Loaf Italian Bread, 16 inch
1/4	c	Butter, 1/2 stick
1/2	t	Crushed garlic
12	oz	Mushrooms, thickly sliced
3	oz	Shiitake or Portabello
		mushrooms stems
		discarded
		and thinly sliced about
		1 1/2 c.
1/2	t	Salt
1/4	t	Ground black pepper
2		Jars, 7 oz. each roasted
		red peppers drained and
		patted dry
8	oz	Thinly sliced Swiss cheese

INSTRUCTIONS

Preheat oven to 350 degrees.  Cut bread in half horizontally. Hollow
out bottom half of loaf,  leaving 1/2 inch thick shell. In a large
skillet, melt butter; add  garlic; cook and stir until slightly
softened, about 1 min. Add both  mushrooms, salt and black pepper;
cook, stirring occassionally, until  mushrooms softened and liquid has
evaporated, about 5 mins; set  aside. Arrange roasted red peppers in
the bread shell. Cut Swiss  cheese to fit into the shell; place 1/2 of
the cheese over the  peppers. Top with reserved mushroom mixture,
remaining cheese and the  top of the bread. Place on baking sheet,
cover loosely with foil  tent, bake until cheese melts, about 5 mins.
Cut into serving pieces,  serve with knife and fork.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1337 Calories From Fat: 967 Total Fat: 110.1g Cholesterol: 330.7mg Sodium: 1619.6mg Potassium: 1142.4mg Carbohydrates: 22.7g Fiber: 3.1g Sugar: 8.9g Protein: 70.8g