Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 6-8

12 cherry tomatoes, cut in half
8 large portobello mushroom caps
1 lb. button mushrooms
½ lb. shitake mushrooms
2 tbsps. Truffle Oil
3 tbps. Extra Virgin Olive Oil
1 bay leaf
4 large cloves garlic, finely chopped
salt & pepper
½ cup dry white wine
2 tsps. Dark Neapolitan Balsamic
1 tbsp. chopped fresh thyme
2 long crusty bread loaves
3 cups shredded Gruyere or Swiss Cheese

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with the Truffle Oil and Extra Virgin Olive Oil. Add bay leaf, garlic and mushrooms and cook until the mushrooms are tender. (12-15 minutes)

Season the mushrooms with salt & pepper and add wine. Stir the pan with the wine to deglaze. Add the Dark Neapolitan Balsamic and the thyme. Stir well and turn off pan.

Preheat broiler.

Split the bread loaves lengthwise and hollow out a bit of the soft insides.

Fill bread with the mushroom mixture. Evenly top with cheese, then cherry tomatoes.

Put filled loaves under broiler and melt cheese until browns and bubbles. Remove from oven, cool slightly and then slice to serve.

NOTE: the filling can be made ahead (1-2 days) and refrigerated. Give a quick stir to blend ingredients before filling loaves.