Cheese & Mushroom Loaded Baguette


Cheese & Mushroom Loaded Baguette

Cheese & Mushroom Loaded Baguette

A french style sandwich with melted mozzarella, onions and pepers
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Prep Time 15 minutes
Cook Time 20 minutes
Course Culinary Collection, Timeless Tapas
Cuisine South African, tapas
Servings 8


For the mushrooms

  • 250 g portabello mushrooms thickly sliced

For the bread

  • 1 large fresh white baguette cut into 3 individual portions
  • 3 tbsp butter softened

For the filling

  • 1 brown onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 tsp mixed dried herbs
  • 125g mozzarella cheese, grated
  • olive oil

To serve

  • salt and pepper


For the oven

  • Set oven to grill setting and allow to heat.

For the bread

  • Slice the baguette portions in half and spread the softened butter on the inside of both halves.
  • Toast the bread either in a pan over medium low heat or on the top rack of an oven until golden brown and crisp. Set aside.

For the mushrooms

  • In a large pan sauté the mushroom slices in olive oil until golden brown. Season with mixed herbs, salt and pepper. Set aside.
  • In the same pan saute the onion and peppers for 5 min until they have softened.

To finish

  • To construct the sandwich lay the bottom of each baguette portion on a baking sheet.
  • Begin layering the onions and peppers, followed by a sprinkling of grated cheese, then mushrooms, then another sprinkle of cheese.
  • Repeat until all toppings have been used or you have reached your desired level of filling.
  • Place the sandwich halves in the oven under the grill. Grill for 2-3 min or until the cheese has melted.


  • Remove from the oven, top with the other baguette half and serve.
Keyword tapas