Stuffed Vienna Loaf  

1 round unsliced Vienna or Sourdough bread loaf

2 sticks butter

1 (12 oz.) + shredded Mozzarella cheese

1 Tbsp. yellow mustard

8-12 oz. fresh mushrooms, sliced

2 Tbsp. chopped onion

1 tsp. seasoned salt

2 Tbsp. poppy seeds

3 cloves garlic, minced

Cut bread crosswise (both horizontally and vertically) but do no cut through bottom. Set bread on double sheets of aluminum foil; set aside. Stuff sliced mushrooms & cheese into bread openings. Place onto cookie sheet. In saucepan, melt butter & add all remaining ingredients. Pour over the bread. Wrap foil up and around bread loaf. Bake in 350° oven for 30-40 minutes. Serve warm.

This is a great for a tailgate party or brunch. Very easy to assemble and is ready in about 45 minutes. It’s best served right from the oven, however, it can also be reheated in the microwave.

(12 29 17 & a Friday favorite)