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| 1 | Loaf Italian Bread (16 inch) |
| 1/4 Tasse | Butter (1/2 stick) |
| 1/2 Teelöffel | garlic crushed |
| 12 x ca. 30 g | Mushrooms, thickly sliced |
| 3 x ca. 30 g | Shiitake or Portabello mushrooms, stems discarded and thinly sliced, about 1 1/2 c. |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
| 2 | Jars (7 oz. each) roasted red peppers, drained and patted dry |
| 8 x ca. 30 g | swiss cheese thinly sliced |
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Preheat oven to 350 degrees.
Cut bread in half horizontally. Hollow out bottom half of loaf, leaving 1/2 inch thick shell. In a large skillet, melt butter; add garlic; cook and stir until slightly softened, about 1 min. Add both mushrooms, salt and black pepper; cook, stirring occassionally, until mushrooms softened and liquid has evaporated, about 5 mins; set aside. Arrange roasted red peppers in the bread shell. Cut Swiss cheese to fit into the shell; place 1/2 of the cheese over the peppers. Top with reserved mushroom mixture, remaining cheese and the top of the bread. Place on baking sheet, cover loosely with foil tent, bake until cheese melts, about 5 mins. Cut into serving pieces, serve with knife and fork.
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