Ingredient!
4 french loaves (mini sourdough)
4 ounce cream cheese (room temperature)
2 tablespoons of cream
1 tablespoon mayonnaise
2 cloves of garlic (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 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). Load a sheet of parchment paper.
Using a sharp knife, cut a V through the top of each mini loaf of bread, then pour out partially of each loaf of bread. Place the hollowed-out breads on the prepared plate pan.
In a medium bowl, mix cream cheese, cream cream, mayonnaise, garlic, salt and pepper. Add mushrooms, ¾ cup cheddar cheese and 1 tablespoon of parsley. Mix until just combined.
Put the mushroom mixture into the prepared loaves of bread and top with the remaining cheddar cheese.
Place the stuffed breads in the oven and cook for 8 to 9 minutes. Then heat to broil and brew the stuffed bread until the cheese is golden brown.
Let the stuffed bread cool a little before serving. The filling gets hot! Garnish with the remaining parsley.