Posted on Monday, October 6, 2025 in
Bread Recipes
Bring the flavors of Portugal to your table with this rustic stuffed bread, packed with melted cheeses, smoky bacon, and savory chouriço. Perfect as a hearty appetizer, snack, or party centerpiece, this Portuguese-style stuffed loaf combines mozzarella, Emmental, and flamengo cheeses with finely chopped onions, mayonnaise, mustard, and a hint of vinegar for tang. The bread is hollowed out and filled with this rich, flavorful mixture, then baked until golden and bubbly. The result is a crisp crust with a gooey, savory center that’s irresistible when served warm. Ideal for sharing with friends and family, this recipe turns simple ingredients into an impressive, rustic dish. Serve with extra bread pieces or toast for dipping and enjoy the ultimate Portuguese comfort food experience.
| Preparation time | 25 min |
| Cooking Time | 1 h |
| Ready In | 1 h 25 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Nutrition Facts (Per Serving)
| Calories | 642 |
| Fat | 19g |
| Carbs | 32g |
| Protein | 49g |
Ingredients
1 rustic round bread loaf3.5 oz (100 g) shredded mozzarella cheese (about 1 cup)3.5 oz (100 g) shredded Emmental cheese (about 1 cup)3.5 oz (100 g) sliced or diced flamengo cheese5.3 oz (150 g) smoked bacon (about 1 cup chopped)5.3 oz (150 g) chouriço sausage (about 1 cup chopped)1 medium onion, finely chopped4 tablespoons mayonnaise1 teaspoon vinegar or lemon juice1 teaspoon mustard
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Preparation
- Slice off a small “lid” from the top of the bread and set it aside.
- Carefully remove the soft inner bread (crumb), tearing it into small pieces. Cover with plastic wrap to prevent it from drying out.
- In a large bowl, combine the finely chopped onion, shredded cheeses, diced flamengo, chouriço, and bacon (cut into small ¼-inch / 0.5 cm pieces).
- Add the mayonnaise, vinegar or lemon juice, and mustard.
- Mix everything very well using a spoon until combined.
- Fill the hollowed bread loaf with the mixture. Cover with aluminum foil and bake in a preheated oven at 340°F (170°C) for about 1 hour.
- Occasionally check and stir the filling with a fork to ensure it melts evenly.
- About 10 minutes before removing from the oven, remove the foil and place the “lid” of the bread back on top to crisp.
- Serve warm, with the reserved bread pieces or with toast on the side.
Recipe & Photo Credit: foodmacia.blogspot.com
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