1 loaf of Vienna or Italian bread, whole
1 small can of mushrooms, pieces and stems will do, drained
3/4 cup of Italian Olive Salad (available at Oilerie stores or Oilerie.com)
1 1/2 cup grated mozzarella
4 Tablespoons butter
6 Tablespoons of your favorite Oilerie extra virgin olive oil (truffle, porcini, garlic, lemon, chili, Fior Fiore)
2 Tablespoons poppy seeds
2 Tablespoons dried minced onion
1 Tablespoon of dry mustard
1 teaspoon Curt's Table Spice (available at Oilerie.com)
1/2 teaspoon lemon juice

Pre-heat oven to 350 degrees. Set rack in middle of oven. Cut the bread in a deep, cross hatch pattern with cuts 1 1/2" wide, almost but not all the way through the bread. Place the loaf on a big sheet of aluminum foil.

In a bowl, combine the olive salad, mushrooms and cheese. Mix well and stuff the cuts full with it.

In a saucepan, over medium heat, melt the butter and stir in the olive oil, poppy seeds, minced onion, dry mustard, Curt's Table Spice & lemon juice. Stir well. Pour this olive oil mixture all over the stuffed bread. Wrap the bread in the foil and bake for 30 minutes. Serve immediately. This recipe comes from Mike & Julie Lesica of Fish Creek.

Yummy! This bread was wonderful just as prepared as the recipe suggests. The oil mixture that tops the bread was excellent and I could see making variations to the recipe. I know my kids would love it stuffed with light pizza sauce cheese and pepperoni or sausage since they love pizza. I would still top it with the oil mixture and I know they'll be aking for seconds! Left by: Mert (February 15th 2010)

Delicious! I made this for my family Christmas Party and it was a hit. I used the Oilerie's Garlic Olive Oil and their Italian Olive Salad and Italian bread from Bella's here in Appleton. Plan on making for my New Year's Party also. Will keep recipe hand for future events. Thanks for sharing the recipe. Left by: Kathy Derivan (December 27th 2009)