Stuffed Cheese Bread
|French bread loaf||16 Ounce (24 X 4 Inches Loaf)|
|Swiss cheese||16 Ounce, shredded (Wisconsin Type)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Canned mushroom stems and pieces||4 Ounce, drained and chopped (1 Can)|
|Chopped onion||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Seasoning salt||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
Preheat oven to 350°F.
Cut bread into 1 1/2-inch-thick slices, being careful not to cut through bottom of loaf.
Cut loaf lengthwise across top perpendicular to slices, being careful not to cut through bottom.
Combine cheese, butter, mushrooms, onion, mustard, poppy seeds, salt and lemon juice in large bowl; mix well.
Spread cheese mixture onto slices.
Wrap stuffed bread in aluminum foil and place on cookie sheet.
Bake 30 to 40 minutes.