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