Description

This Garlic Herb Sourdough Bread Stuffed recipe features a crusty sourdough loaf filled with a flavorful mixture of garlic herb butter, melted mozzarella and Parmesan cheeses, and optional cooked spinach. Baked to golden perfection, it makes an irresistible appetizer or side dish perfect for sharing.

Ingredients

Bread and Cheese

1 large round sourdough bread loaf
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Garlic Herb Butter Mixture

1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Optional

1/2 cup cooked spinach

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Instructions

Preheat Oven. Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread.
Prepare Bread. Slice off the top of the sourdough bread loaf carefully, and set it aside as a lid.
Hollow Bread. Remove the inside bread, leaving approximately 1-inch thick walls all around to create a sturdy bread bowl.
Make Garlic Herb Butter. In a bowl, combine the melted butter, minced garlic, chopped parsley, thyme, rosemary, salt, and black pepper, mixing well.
Brush Bread with Butter. Generously brush the garlic herb butter mixture inside the hollowed-out bread and the cut lid.
Add Cheese and Spinach. Evenly layer shredded mozzarella, grated Parmesan, and optional cooked spinach inside the bread bowl.
Replace Lid. Place the bread lid back onto the stuffed bread bowl to cover the filling.
Wrap and Bake. Wrap the entire loaf tightly with aluminum foil and place it on a baking sheet. Bake for 25-30 minutes until the bread crisps and the cheese melts.
Unwrap and Brown Top. Remove the foil and bake for an additional 5-10 minutes to achieve a golden-brown crust on top.
Serve. Remove from oven, let cool slightly, then slice and serve warm for optimal flavor and texture.

Notes

For a vegetarian option, ensure the cheese is made without animal rennet.
Spinach is optional but adds a nutritious green element and moisture balance.
Use freshly chopped herbs for the best flavor, but dried can work if needed (use about 1 teaspoon each).
You can swap mozzarella for another melty cheese like Monterey Jack or fontina.
Make sure to hollow out enough bread to avoid sogginess but keep the bowl sturdy.
Let the bread cool slightly before slicing to allow the cheese to set and prevent spilling.