Mushroom Bolognese Stuffed Garlic Bread
Ingredients
Mushroom bolognese:
- 1 tbs butter
- 2 tbs olive oil
- 1 large onion
- 1 carrot
- 2 small red chillies
- 2 teaspoons minced garlic (or two cloves crushed)
- 120g (4¼ oz) mushrooms (minced or finely chopped)
- 1 teaspoon oregano
- 1 teaspoon paprika
- pepper and salt (to taste)
- 500g (17½ oz) tinned chopped tomatoes (or Passata)
- 1 fresh tomato (chopped)
- 100ml water
Assembly:
- 1 large loaf of bread
- grated cheese of choice
- grated mozzarella
- 2 teaspoons minced garlic (or two cloves crushed)
- 15g (1 tbs) butter (you could use more if you like)
Instructions
Mushroom bolognese:
- Heat the butter and oil together until the butter has melted.
- Fry the onion and carrot together until softened.
- Add the chillies and garlic, and cook for a further minute or two.
- Throw in the mushrooms, paprika, oregano and seasoning, and cook just until the mushrooms have softened.
- Add the tinned tomatoes, fresh tomato and water and cook for around 45 minutes, until the sauce has thickened nicely.
- Put to one side and allow to cool before using it.
Assembly:
- Pre-heat your oven to 200℃ (390℉). Line a large oven tray with baking paper.
- Cut the top off a large loaf of bread (see what I've written in the main post) and carve out the bread (save it to make breadcrumbs), to create a deep trench. Make sure you leave about 2cm in the bottom.
- Melt the butter and add the garlic. Brush over the insides of the loaf.
- Add as much cheese as you like to fill the bottom (I didn't measure it, but went by how much it took to fill the hole).
- Spoon over your cooled mushroom bolognese, just until it reaches the top of the hole (I had the perfect amount of sauce).
- Sprinkle over as much mozzarella as you like (again, I didn't measure it, and just eyeballed it).
- Bake just until the cheese is bubbling and brown (around 10-15 minutes). Slice and enjoy with a tasty salad!