Stuffed French Bread Stuffed French Bread Advocate staff photo by BRIANNA PACIORKA -- Guests will return again and again for Stuffed French Bread. Joy Boudreaux Sept. 18, 2013 Comments Stuffed French Bread Serves 4 to 6. Recipe is by Joy Boudreaux. 1 lb. small shrimp, 150 to 250 count, peeled and uncooked 1/2 cup fresh mushroom stems and pieces 2 tbls. finely chopped onions 1/2 cup sliced black olives Pinch of oregano Season to taste with salt, pepper, Slap Your Momma or Tony Chachere’s Original Creole Seasoning 1/4 to 1/2 stick margarine or butter 2 tbls. mayonnaise 1 cup finely shredded mozzarella cheese, divided 1 pkg. Pepperidge Farm Twin French bread 1. Sauté shrimp, mushrooms, onions, black olives and seasonings in margarine or butter until seafood is cooked and onions are wilted, 5 to 10 minutes. 2. Remove from heat. Cool slightly and mix in mayonnaise and 1/2 cup cheese. 3. Hollow out bread and place mixture in cavity. Sprinkle with remaining cheese. Bake at 350 degrees for 5 minutes. Note: A 24-count package of minicroissants may be used in place of French bread for an appetizer.