Ingredients:
For the Mushrooms:
- 12 oz sliced mushrooms
- 1 Tbsp butter
- 1 Tbsp chopped fresh thyme
For the Bread:
- 1 unsliced loaf sourdough bread
- 12 ounces Provolone cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
Instructions:
For the Mushrooms :
Heat a medium skillet on medium. Add the butter. Once the butter is
melted, add the mushrooms. Cook 4-5 minutes until they start to sweat.
Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread :
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the
bottom crust. This can be a little tricky going the second way but the
bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts.
Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.