Swiss Mushroom Loaf

I think this is my brother-in-law’s favorite thing I make. It involves a lot of stuffing, but it’s worth it. It’s considerably easier when I started using sliced swiss and sliced mushrooms.

1 loaf crusty bread boule

8 oz sliced Swiss

8 oz sliced mushrooms

4 tablespoons butter

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon paprika

Preheat the oven to 350. Place the bread on top of a sheet of foil, so when things start spilling out, it’s contained. Slice the bread almost all of the way through in normal sandwich size slices. Then turn the bread 90 degrees and do it again, so it creates a grid. Stuff as many mushrooms and little pieces of Swiss cheese as possible into the places where you sliced the bread. Then melt the butter in a small microwavable bowl. Add the spices and mix well. Pour the butter mixture over the bread, trying to get it in some of the cracks. Wrap completely in foil and bake for 30 minutes. It should look like this before you put it in the oven.