INGREDIENTS
•
12 oz sliced mushrooms
•
1 Tbsp butter
•
1 Tbsp chopped fresh thyme
•
1 unsliced loaf sourdough bread
•
12 ounces Provolone cheese, thinly sliced
•
1/2 cup butter, melted
•
1/2 cup finely diced green onion
•
2 teaspoons poppy seeds
Go To Recipe