Stuffed Mushroom Bread:


1 small loaf Tuscan Bread - or any other crusty bread (mine was pre-sliced)

2 teaspoons olive oil

8oz container of sliced mushrooms

3 cloves garlic, minced

8oz cream cheese

2 tablespoons mayonnaise

2 tablespoons butter, room temperature

3/4 cup shredded mozzarella cheese

3/4 cup + 2 tablespoons shredded parmesan cheese

5 large basil leaves, torn


Preheat oven to 325 degrees.

Place olive oil in a medium saucepan over medium heat. Toss in mushrooms and cook for about 15-20 minutes, or until mushrooms are a deep brown/golden brown color and starting to dry out just a little. Toss in garlic and cook for 1 minute longer. Remove from heat and set aside to cool slightly.

Pour mushrooms into food processor and pulse until they become very small chunks. Add in cream cheese, mayonnaise, butter, cheeses and basil and pulse until well combined.

Spread mixture (about a tablespoon for small slices of bread, or 2 tablespoons for larger slices of bread) over your bread, sprinkle additional parmesan on top,  place on baking sheet and into oven for 18-20 minutes, or until bread is toasted and cheeses are melted and starting to turn golden.

Remove from oven and serve immediately!