This Ciabatta Stuffed bread can be a meal in itself, or a great appetizer for parties. With the filling being so good, and the crispy bread.
2 Ciabatta rolls, halved 3 Tablespoons Olive Oil, plus little more for brushing rolls 2 Tablespoons butter 8 ounces Fontina Or Mozzarella cheese, cut into 8 slices flat parsley to garnish 1 cup Chanterelle Mushrooms, White, Or any mushroom you desire 1 clove garlic, minced 1/2 teaspoon chopped fresh thyme salt and pepper to taste
Begin by preparing the mushrooms.
Cut the mushrooms into 1-2 inch pieces.
Heat a frying pan with the 3 Tablespoons olive oil and the butter combined.
Mushrooms tend to absorb oil, so if the pan looks dry once adding the mushrooms, add a little more olive oil.
Sear the mushrooms on one side over medium heat until browned, then toss the mushrooms in the pan and cook the other side, continue cooking until the edges appear crispy and firm in texture.
Add the minced garlic and fresh thyme and cook for a few minutes being careful not to burn the garlic. You just want the garlic to cook until it is softened. Add a little salt and pepper to taste. Set aside.
Preheat oven to 350 degrees
Use a baking pan or sheet large enough to hold the halved Ciabatta Rolls
Pull out some of the center of each halved roll to create a pocket.
Brush the outside of each piece with the olive oil.
Distribute the cheese and mushrooms evenly over the pieces. Sprinkle with seasonings.
Bake for 10-15 minutes until cheese is bubbly and browned and the buns are toasty. Garnish with the flat leaf parsley, serve warm.