Ingredients
- 12 oz sliced mushrooms
- 1 Tbsp butter
- 1 Tbsp chopped fresh thyme
- 1 unsliced loaf sourdough bread
- 12 ounces Provolone cheese, thinly sliced
- 1/2 cup butter, melted
- 1/2 cup finely diced green onion
- Melt butter in skillet on medium.
- Add the mushrooms & cook 5 minutes until they start to sweat.
- Add the thyme and cook 3 minutes then set aside to cool.
- Preheat oven to 350 degrees.
- Cut the bread lengthwise and widthwise without cutting through the bottom
- Place loaf on foil-lined baking sheet.
- Insert cheese & mushrooms between the cuts
- Combine butter & onion then drizzle over bread.
- Wrap in foil, place on baking sheet & bake for 15 minutes.
- Unwrap the bread and bake 10 minutes more.
