1    Loaf Italian Bread (16 inch)
1/4 c  Butter (1/2 stick)
1/2 ts Crushed garlic
12 oz Mushrooms, thickly sliced
3 oz Shiitake or Portabello
-mushrooms, stems discarded
-and thinly sliced, about
-1 1/2 c.
1/2 ts Salt
1/4 ts Ground black pepper
2    Jars (7 oz. each) roasted
-red peppers, drained and
-patted dry
8 oz Thinly sliced Swiss cheese

Preheat oven to 350 degrees.

Cut bread in half horizontally. Hollow out bottom half of loaf, leaving 1/2
inch thick shell. In a large skillet, melt butter; add garlic; cook and
stir until slightly softened, about 1 min. Add both mushrooms, salt and
black pepper; cook, stirring occassionally, until mushrooms softened and
liquid has evaporated, about 5 mins; set aside. Arrange roasted red peppers
in the bread shell. Cut Swiss cheese to fit into the shell; place 1/2 of
the cheese over the peppers. Top with reserved mushroom mixture, remaining
cheese and the top of the bread. Place on baking sheet, cover loosely with
foil tent, bake until cheese melts, about 5 mins. Cut into serving pieces,
serve with knife and fork.