Swiss Mushroom Loaf

From: I'mPat

On Jun 23, 2009

Made this using 3 individual wholemeal/grain lunch rolls (didn't use poppy seeds as the rolls already had sesame seeds on top plus other seeds throughout the roll) and used presliced swiss cheese in which I had cut each slice into 9 squares and using 2 slices per roll (a total of 18 squares per roll) put each of squares in the openings with sliced button mushrooms. Drizzled with the butter mix (made full quantity with a little extra garlic) could have cut back on this but what the heck, wrapped in the alfoil and put to one side to bake in a couple of hours time. Baked for 25 minutes (but was wishing I had opened the packets and baked for a couple of minutes opened to crisp them up). As was we (the DS. DM and I) thoroughly enjoyed with soup for a great dinner. Thank you loof, made for Please Review My Recipe.

From: Becky in Wisconsin

On Jun 22, 2009

Great recipe! I made this on the grill last night to go with our steaks! DH must have really liked it because I woke up this morning to a note that said "Thanks for supper last night, you're a great cook". So, I'm not sure if it was the steak or this bread, but either way, he was pleased. Thanks loof for this recipe.

From: 2Bleu (Bird&Buddha)

On Sep 10, 2008

Buddha loves swiss and mushrooms, so I made this for him as a snack using an end piece of homemade Italian bread that he had just made today. I held it upright using a homemade foil ring and placed the mushrooms inside the bread cavity followed with the cheese and then the rest of the ingredients along with some chopped onions for added flavor. This made a sandwich of sorts, but it was perfect for him. He devoured it and told me "Your a good woman!" lol. Thanks for posting.

From: bluemoon downunder

On Aug 31, 2008

What a heavenly weekend brunch! Smelt so good as it baked, wonderfully simple to make and so wonderfully, wonderfully delicious! We managed to knock off between us a small pumpkin loaf. I deliberately chose a small loaf of a bread we love anyway because it was obviously going to be at its most delicious when straight from the oven. I still easily managed to stuff all the ingredients between the slices. In fact, I used more mushrooms and more garlic: I doubled both, and I added some thyme as we love that with mushrooms. Such a simple idea; so delicious. We intend having this again and again, as a weekend brunch. And I'll also make it in larger quantities when we have others over for lunch. Just fabulous, loof! Thank you so much for sharing this recipe.