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Mushroom Swiss Cheeseburger Stuffed French Bread

This is the type of food that my guy Steve really loves – hearty, meaty, carb-laden stuff. This may have a connection to why we’ve but put on a little “fluff” over the winter! lol We’re both considering doing a low-carb diet to get prepared for spring and summer so I guess we’ll see how that goes. In the meantime, here’s the giant sandwich that Steve made last Friday so that it was waiting when I got home from teaching my printmaking class. Really good! Perhaps to make it low carb we’ll have to spoon the filling over cauliflower rice or something. What do you think?

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Sorry we only took pics with Steve’s cell. Not the best but you get the idea. 🙂

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MUSHROOM SWISS CHEESEBURGER STUFFED FRENCH BREAD
INGREDIENTS
  • 1 loaf French bread
  • 8 oz. mushrooms; sliced
  • 1 small onion; sliced
  • 1 tbsp. fresh parsley, chopped
  • 1 lb. ground beef
  • 2 tbsp. yellow mustard
  • 1 clove garlic; minced/grated
  • ½ tsp. dried thyme
  • Salt/pepper to taste
  • 1 tbsp. extra virgin olive oil
  • 8 slices Swiss cheese
INSTRUCTIONS
  1. In a large sauté pan on medium heat, sauté onions in olive oil for 3 minutes.
  2. Add the mushrooms and continue cooking for 10 minutes.
  3. Add salt and pepper t taste and the parsley.
  4. Mix well.
  5. Cook an additional 2 minutes.
  6. Remove and set aside.
  7. In the same, still warm, pan, add the mustard and stir around.
  8. Add the crumbled ground beef and mix the mustard into it.
  9. Add the garlic and the thyme and brown the meat thoroughly, about 5 minutes.
  10. Drain off any rendered fat.
  11. Slice the loaf of French bread in half, scoop out the soft bread and set aside (or eat it unabashedly).
  12. Layer the meat in the bottom.
  13. Place the 8 slices of Swiss cheese over the meat, the spoon the mushroom/onion mixture over the top.
  14. Replace the top part of the loaf and wrap the entire loaf in foil.
  15. Bake in a 350° degree oven for 15-20 minutes or until everything is heated through.
  16. Remove from oven and allow to rest for 5 minutes before slicing.
  17. Serve and enjoy.
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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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