Cheesy Swiss Chard and Mushroom Stuffed Bread

Step 1: Chard ... Cleaning the chard - I hold it by the stem and and just pull down the stem - the outer leaves will just come right off leaving the tougher stem. You can also cut the stem out; but, I find my way very easy and quick. You just don't want any of the stems because they can be tough. Then rough chop the chard.

Step 2: Base ... In a very large saute pan, add the butter and bring to medium heat. Then, add the onion, mushrooms, garlic, and cook 3-4 minutes until tender. Then add 1/4 cup water, along with the chard - as much as you can, and mix to combine. Then, keep adding as much as you can to get in all in the pan; cover and cook just 2-3 minutes until wilted. Don't over cook. Remove to a bowl and cover.

Step 3: Filling Mixture ... Add the ricotta, parmesan, fresh thyme; a pinch of nutmeg, salt and pepper to the bowl with the chard and mushrooms; and mix well to combine.

Step 4: Bread ... Cut the loaf lengthwise and scoop out some of the bread, enough for the filling. And, don't throw that away the bread, simply freeze it to use later. Toast the bread under the broiler just a few second, to lightly toast the inside of the bread. You don't want to brown it, just to lightly crisp the inside of the bread.

Step 5: Then, add even amounts of the cheddar cheese to both of the scooped out loafs. Then add the filling to the bottom loaf. Finish with the top bread piece and wrap in foil.

Step 6: Bake ... Bake in a 350 degree oven, middle shelf for 5 minutes. Then flip over and bake and additional 5 minutes. This will crisp up the bread a bit and melt the cheddar cheese.

Step 7: Serve ... Let it rest a few minutes, then serve and slice. ENJOY!