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1
Combine the oil, garlic, salt and pepper in a large bowl, and add the mushrooms.
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2
Marinate them for at least 24 hours.
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3
Preheat the oven to 425F.
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4
Remove mushrooms from marinade, and roast them for 45 minutes.
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5
Remove from the oven, cool and chop coarsely.
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6
Set aside.
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7
Reduce the temperature to 350F.
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8
Heat the remaining marinade in a large skillet over medium heat, and saute the onion for 7 minutes, or until translucent.
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9
Add the mushrooms and herbs, and cook for 5 minutes.
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10
Remove from the heat, and cool.
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11
Cut a hole in the top of the bread, about 1/2 inch down from the top, and hollow out the loaf.
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12
Reserve the soft breadcrumbs in small pieces.
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13
Transfer the mushroom mixture to a large bowl, and add about 1/2 cup of the reserved breadcrumbs.
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14
Sprinkle in the cheese, salt and pepper, and add the eggs.
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15
Stir until the mixture is moistened throughout.
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16
Stuff the mixture back into the hollowed-out bread, and wrap the loaf in foil.
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17
Be sure that the loaf is totally covered to prevent it from drying out.
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18
Bake the loaf until the mixture is cooked through, for about 45 minutes.
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19
Remove from the oven, unwrap the foil and cool slightly.
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20
Slice the loaf, and serve with a tart green salad.
