Ingredient!
4 baguettes (mini sourdough)
4 ounces of cream cheese (room temperature)
2 tablespoons soured cream
1 tablespoon mayonnaise
2 cloves of garlic (minced)
1/2 teaspoon kosher salt
1/4 teaspoon of black pepper
1/2 pound of crimini mushrooms (cut into thin slices)
1 cup of shredded cheddar cheese (divided)
2 tablespoons fresh parsley (chopped and divided)
Preparation!
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cover a baking tin with parchment paper.
Use a sharp knife and cut a V through the top of each mini bread loaf and then partially divide the center of each loaf. Place the hollowed-out breads on the prepared sheet pan.
In a medium bowl, mix cream cheese, sour cream, mayonnaise, garlic, salt, and pepper. Add the mushrooms, ¾ cup of the cheddar and 1 tablespoon of parsley. Mix until just combined.
Spoon the mushroom mixture into the prepared bread loaves, and cover with the remaining Cheddar cheese.
Place the filled loaves in the oven and cook for 8 to 9 minutes. Then increase the heat for roasting and toast the filled bread until the cheese is golden brown.
Allow the filled loaves to cool slightly before serving. The filling will be hot! Garnish with the remaining parsley.