Stuffed Vienna Bread

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Source: Barb Turke


  1. 1 round loaf unsliced Vienna Bread, or Pumpernickel Bread
  2. 1 lb Swiss cheese, grated
  3. 8 oz mushrooms, coarsely chopped
  4. 3 green onions, sliced thin, stems included
  5. 2 T poppy seed or sesame seeds
  6. 1 t seasoned salt
  7. 1/2 c butter or margarine (1 stick)
  8. 1/2 t lemon juice
  9. 1 T dry mustard


  1. Heat oven to 350°F.
  2. Score bread by slicing lengthwise to within 1/2 inch from bottom in 1 in. sections. Turn and do the same in the other direction.
  3. Stuff bread sections with swiss cheese and mushrooms.
  4. Sprinkle green onions, poppy seeds and seasoned salt over top.
  5. Melt butter, and add lemon juice and dry mustard. Stir to dissolve. Gently spoon butter over bread.
  6. Wrap in foil.
  7. Bake at 350°F for 40 minutes. Fold back foil.
  8. Guests may serve themselves by pulling pieces off with a fork. Barb Turke quote: "I'm just gonna use my face! Doesn't that sound wonderful?"

Picture of Recipe

Stuffed Vienna Bread - Picture of Recipe
Serves: 1loaf
Prep Time: 15 minutes
Cook Time: 40 min.
Course: Appetizer
Type of Food: Bread,Vegetarian,
Ethnicity/Origin: German
Key Ingredient: Cheese,Bread,Mushrooms,Poppy Seed
Difficulty: 2 - Medium
Make Ahead: Partial
Prep Method: Oven Bake

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