Falling Bread with Cheese and Mushrooms

Ingredients

Provolone cheese 340g

Butter 110g

Green onions 100g

Poppy seeds 2 tsp

Bread

For the filling:

Mushrooms 340g

Butter 1 tbsp

Thyme 1 tbsp

Melt the butter in a frying pan. Add the sliced mushrooms. After 4-5 minutes, once the mushrooms have released their juices, add the thyme and cook for another 2-3 minutes. Transfer the mushrooms to a plate and let cool.

Preheat the oven to 140°C (280°F). Score the bread lengthwise and crosswise, without cutting all the way through. Place the bread on a foil-lined baking sheet. Layer the sliced cheese along the slits, then add the mushrooms, distributing them throughout the loaf. 

Mix the butter with chopped green onions and poppy seeds. Brush the bread with this mixture. Wrap the loaf in foil. Bake for 15 minutes in a preheated oven. Then remove the foil and bake for another 10 minutes to melt the cheese.

Enjoy!