Mushroom, Shallot and Gruyere Bread

This dish speaks to my very soul on a rainy Saturday. First, there is the crispy bread shell, then a rich mushroom and herb filling topped by nutty, golden cheese. Perfect for a lazy day and a good movie.

Ingredients:

1 demi-baguette (mini) French bread, about 12 to 14 inches long

2 Tablespoons olive oil

1 cup shredded Gruyere cheese

½ cup shredded Swiss cheese

¼ cup shredded Parmesan cheese

2 Tablespoons butter

1 whole shallot, finely chopped (about ¼ cup chopped)

1 (108 ounce) package of cremini mushrooms, sliced (about 4 cups sliced)

1 Tablespoon vegetable stock (optional)

1 teaspoon salt

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh chives, chopped

1 teaspoon fresh thyme, chopped

Directions:

Preheat oven to 350 degrees. Line a baking tray with parchment paper and set aside.

Cut the bread in half vertically and then cut each half through the middle to create four long pieces of bread. Using your fingers, pinch out some of the soft interior bread to create about a 1 inch bread shell on each piece. Hint: Store those bread pieces that you removed in a zip top bag in the freezer—you can use them for fresh bread crumbs in a future dish).

Place the bread shells on your baking sheet and brush the interior with the olive oil. Bake for 10 minutes and remove.

While the bread shells are baking, combine the cheeses in a bowl and set aside.

Melt the butter in a large saucepan and add the shallots. Cook for a few minutes until they are soft and then add the mushrooms. Cook, stirring often, for about 6 minutes or until the mushrooms are soft. Add in the stock (if using), salt, parsley, chives and thyme.

Spoon the mushroom mixture evenly into the bread shells and top with cheese. Bake for 15 minutes. Turn the oven up to broil and broil for 2 minutes with the oven door cracked open. Garnish with a little extra parsley, chives and thyme.