- 1 round loaf of sourdough vegan bread
- 1 cup olive oil
- 4 TBsp garlic
- dash of salt and pepper
- 1 package baby bella mushrooms, sliced
- 1 package oyster mushrooms
- 1 yellow onion, diced
- 1 tsp dried sage
- 1 tsp dried rosemary
- 3 Tbsp brown sugar
- 1 cup daiya mozzarella
Combine the olive oil, garlic, and salt and pepper in a large bowl. Then add the mushrooms and marinate at least 6 hours.
Put this mixture in a casserole dish and bake at 475 for 20 minutes. Remove and lower the temp to 350.
Drain the mushrooms from the marinade but save the marinade and move this to a cast iron skillet. Cook your onion in his until translucent, then add the brown sugar to it and caramelize, adding the sage and rosemary as well. Mix this back in to the bowl with the mushrooms.
Cut the top off the bread bowl, and empty out so it is just a shell. Take the bread from inside and break in to small pieces, and mix back in to the bowl with the mushrooms. Add the daiya to this and mix well. Then transfer this to the center of the bread bowl. Cover back with the piece on top, and back at 350 wrapped in foil for 45 minutes.
Oh My God amazing.