Beef-Stuffed French Bread

In the immortal words of Johnny Carson - "Believe it, or stuff it!"

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  ground round
• 2  tablespoons  oil
• 16  fluid ounces no-salt-added tomato sauce
• 1⁄2 cup  chopped onion
• 1⁄4 cup parsley, chopped
• 1 1⁄4 teaspoons  emeril lagasse's  Italian spices
• 1  teaspoon low-sodium beef bouillon powder (or equivalent cube)
• 1  clove garlic, chopped
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
• 1  egg, slightly beaten
• 1⁄4 cup mushroom, chopped
• 1  loaf  French bread

Directions

1. Brown the ground beef in oil.
2. Drain the beef, and then add the tomato sauce, onion, parsley, Italian Essence, bouillon powder, and garlic.
3. Heat to boiling, reduce the heat, and simmer for 20 minutes; cool for 5 minutes.
4. Stir in the cheeses, egg, and mushrooms.
5. Cut a 1½-inch horizontal slice off the top of the French bread loaf.
6. Remove the center portion of bread, leaving 1-inch-thick sides of the bread shell.
7. Put the beef mixture in the loaf and wrap in a large piece of buttered aluminum foil.
8. Bake at 300°F for 30 minutes.
9. Remove the foil.
10. If desired, sprinkle with an additional ¼ cup of shredded mozzarella cheese and return to the oven for 5 minutes, or until the cheese melts.