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    You are in: Home / Recipes / Swiss Mushroom Loaf Recipe
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    Swiss Mushroom Loaf

    Swiss Mushroom Loaf. Photo by diner524

    1/9 Photos of Swiss Mushroom Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    loof's Note:

    Great as a side dish or an appetizer.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Using a serrated knife, cut bread diagonally into 1-inch thick slices to within 1 inch of the bottom of the loaf. Repeat in the opposite direction.
    3. 3
      Cut the Swiss cheese into 1/2 inch cubes. Stuff cheese cubes and mushroom slices into the slits in the bread.
    4. 4
      Combine the butter, poppy seeds, minced garlic, seasoned salt, ground mustard, and lemon juice in a microwavable dish. Cover and microwave on high for about 2 minutes, until butter is melted. Stir to combine well.
    5. 5
      Spoon butter mixture over bread.
    6. 6
      Wrap bread in foil and bake at 350 degrees for about 40 minutes.

    Ratings & Reviews:

    • on June 23, 2009


      Made this using 3 individual wholemeal/grain lunch rolls (didn't use poppy seeds as the rolls already had sesame seeds on top plus other seeds throughout the roll) and used presliced swiss cheese in which I had cut each slice into 9 squares and using 2 slices per roll (a total of 18 squares per roll) put each of squares in the openings with sliced button mushrooms. Drizzled with the butter mix (made full quantity with a little extra garlic) could have cut back on this but what the heck, wrapped in the alfoil and put to one side to bake in a couple of hours time. Baked for 25 minutes (but was wishing I had opened the packets and baked for a couple of minutes opened to crisp them up). As was we (the DS. DM and I) thoroughly enjoyed with soup for a great dinner. Thank you loof, made for Please Review My Recipe.

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    • on November 23, 2008


      This was good and relatively easy to make. I used one brown-n-serve sourdough round (from a 2 pack). They are not that large. I wasn't sure how much the recipe was going to make because the recipe does not specify the size of the bread round. I baked it for 10 minutes, as per the bread bag's instructions, and let that cool while I prepared my ingredients. Then I started the recipe out with the one loaf, and pretty much used half of my prepared ingredients except for the mushrooms, which I used the entire cup on the one loaf. I left foil over it the entire time and did not feel the need to bake or broil it any further after the baking time. It was a little crisp on the top already after baking in foil. With two loaves, I would double the mushrooms. Otherwise, in my opinion, cutting the recipe in half but doubling the mushrooms would work perfectly with the one round. Definitely recommend using sourdough. YUM!

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    • on December 18, 2011


      Pure Comfort Food!! After one of the worst weeks of our lives we need something warm and comforting and this sure did fit the bill (we loved every bite). I made this using what we had on hand which was large soft sandwich rolls (sourdough), sliced Swiss cheese and button mushrooms, but did not change the recipe one little bit and yes I even had poppy seeds on hand to use :). Highly recommend and will be making again. Thank so very much for the post.

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    Read All Reviews (18)


    Nutritional Facts for Swiss Mushroom Loaf

    Serving Size: 1 (76 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 298.2
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 9.0 g
    Cholesterol 41.3 mg
    Sodium 361.4 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 1.4 g
    Sugars 2.7 g
    Protein 11.9 g

    The following items or measurements are not included:

    seasoning salt

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