Spinach Stuffed Garlic Bread
i everyone! I realize that I have been missing for a little bit. I have been under the weather or some cliche like that, and so I decided to do a cleanse, meaning eating raw fruits and juicing vegetables. I’m feeling much better now but I haven’t been cooking. This is an old post from back around Labor Day of last year so it seems fitting to include it here for Memorial Day. I hope you all have a wonderful weekend filled with lots of yummy food and good times.
Stop back by and see what new vegetarian dishes I will be cooking up.
This stuffed garlic bread appetizer will make you feel like you have eaten your whole meal all at once.. A crusty loaf of fresh baguette filled with spinach, sauteed mushrooms, minced fresh garlic and sun-dried tomatoes with mozzarella cheese then baked. The holiday weekend is just about to start so if you are grilling out wrap the stuffed bread in some foil and toss it on the grill.
1 crusty baguette
2 cups fresh spinach
1/2 pound mushrooms sliced
1/4 cup sun-dried tomatoes chopped
fresh garlic crushed to taste
1 cup mozzarella (or Daiya vegan mozzarella)
melted butter (non-dairy)
Slice the mushrooms and crush the garlic then saute in a little bit of olive oil until the mushrooms start to wilt.
Chop the spinach and place in a large bowl. Add the mushroom garlic mixture the sun-dried tomatoes and the shredded mozzarella. Mix altogether. Now you are ready to stuff the bread.
Slice the bread about an inch thick but don’t cut all the way through. Brush some ot the melted butter on each side of the slices. Stuff as much of the spinach mixture in between each slice.
Wrap tightly in foil and bake @375 for 25 minutes or put it on the grill and keep the kitchen cool.