It's kind of like garlic bread but is more substantial. Cut into large pieces it makes a great lunch; smaller slices are perfect finger food. You can keep the leftover bread for breadcrumbs.
My husband, who doesn't care for mushrooms BTW, loved this bread. Who knew? I was expecting complaints and all he could say was how tasty it is. I’m still in shock. We both thought it was a five star recipe. - 04 May 2013
YUM! This was very good, but I did alter the recipe a little...I sauteed my mushrooms (I only used 8oz. sliced because I misread the recipe,lol), in a little extra virgin olive oil with salt, pepper, garlic powder and parsley to soften them up a bit because I was afraid that they wouldn't cook in the time alotted. I let them cool completely and proceeded with the recipe. I also didn't have quite enough shredded mozzarella, so I mixed mozzarella, shredded cheddar and some shredded swiss. I sliced my bread and toasted the one side, flipped them over, put the mixture on and broiled them until all melted and bubbly. This went very well with our pasta dinner and I know I will be using this recipe often! I think next time I will chop the mushrooms for more even distrubtion. Thanks for sharing. - 04 Mar 2010 (Review from Allrecipes USA and Canada)
Omigosh, this is good. I planned to saute the mushrooms ahead of time (like so many raters suggested), but I ran out of time so they went into the mixing bowl fresh. I worried they would become watery and make the bread mushy during cooking, but that did not happen. This recipe is perfect just the way it's written. My family loved it, and so did I. - 08 Jul 2010 (Review from Allrecipes USA and Canada)