Reviewed: May 13, 2010

I loved it! Mixed parmesean and mozerella cheeses.

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Reviewer:

Tracey

Cooking Level: Expert

Living In: Wylie, Texas, USA

Reviewed: May 12, 2010

We had this for dinner last night and I made a couple minor changes. I sauteed the shrooms, garlic, and green onions before adding to the bread. I will saute a little longer next time because the mushrooms were still a little raw. Next time I will add a little more garlic and some other spices. Was a little bland, but will make again for sure!

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Reviewer:

Aagnew

Cooking Level: Beginning

Living In: Riverview, Michigan, USA

Reviewed: May 10, 2010

Yum...so good. Perfect for a mushroom lover. I was kinda weary about tearing out all the soft part of the bread (which I froze for bread crumbs for another time), but it turned out perfectly! Quick easy appetizer.

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Reviewer:

KindaCooking

Cooking Level: Intermediate

Reviewed: May 9, 2010

add blk ppr b-4 baking it almost like a bruscetta i used french bread worked as well i am hooked

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Reviewer:

joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Reviewed: May 9, 2010

Wow !! I made this yesterday, as we had out of town guests and family here. It went over very well. I used olive oil along with the butter. I am so pleased. I sure will make it again. Thank you Mike.

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Reviewer:

jazzie

Reviewed: May 7, 2010

I didn't really follow the instructions, but this recipe deserves 5 stars anyway, because it is an awesome idea and inspiration - and it is very simple. I used Raclette cheese and dehydrated minced onions, and also dehydrated diced garlic, because I didn't have very much at home. I sliced the bread into thick diagonal slices instead of cutting it in half, and piled the mixture upon every slice. It was absolutely wonderful, and my roommate and I loved it so much, we made it again the next day. Oh, I also added salt and pepper, and some oregano. YUM!

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Reviewer:

Swaswa

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Squamish, British Columbia, Canada

Reviewed: May 7, 2010

Made this just like the recipe stated except I sauteed the mushrooms in a little butter first. The flavor of the cheese mixture was delicious but the bread was very dry. I only served half the loaf with dinner last night and wrapped the 2nd half in foil and popped it in the fridge to use tonight. I will broil the 2nd half tonight and let you know how it turns out. I'm hoping that the bread will stay soft, the edges lightly toasted and the cheese bubbly and gooey.

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Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

Reviewed: May 6, 2010

Twas awsome....I ate mine with my spaghetti sauce on top, it was delicious and there wasnt any left.

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Reviewer:

amymay78

Reviewed: May 5, 2010

Can I say OMG? This recipe deserves 10+ stars! My hubby and I DEVOURED it!! The only thing different I did was saute everything before putting it in the loaf to bake. We're going to make this again in place of a pizza night, it's a meal in itself. Thanks Mike for one fantastic recipe!!

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