Stuffed bread with cheese and mushrooms

Name: Stuffed bread with cheese and mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 100 g pickled, roasted peppers; 50 g small mushrooms; 100 g soft butter; 7-10 Tbsp Salt; 300–350 g Gouda cheese; 1 (approx. 500 g) cottage loaf; 1 collar Chives; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

100 g pickled, roasted peppers
50 g small mushrooms
100 g soft butter
7-10 Tbsp Salt
300–350 g Gouda cheese
1 (approx. 500 g) cottage loaf
1 collar Chives
7-10 Tbsp Aluminium foil

Directions

1
Dab the peppers dry and chop them. Clean and clean the mushrooms and cut them into very fine slices. Knead paprika, mushrooms and butter, season with salt. Cut cheese into thin slices.
2
Cut bread crosswise in 1-1,5 cm distance. Place bread on an upside-down, domed saucer and carefully press them apart. Put cheese slices into the incisions. Cover bread with butter in flakes
3
Wrap bread in foil, place on the fat pan of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Wrap bread out of the foil and bake for another 10-15 minutes until the cheese has melted. In the meantime, wash the chives, shake dry and cut into fine rolls. Remove bread, arrange and sprinkle with chives