2 tablespoons butter, melted
1 1/2 pounds fresh mushrooms, sliced into 1/2 inch strips
1/2 cup chopped celery
3 tablespoons Worcestershire sauce
1 1/2 cups minced onion
1 teaspoon salt
1 teaspoon crushed red pepper
6 cloves garlic, minced
4 boneless, vegetable slivered almonds
1 cup thick Greek yogurt
1 (8 ounce) can crushed pineapple, drained
1/2 red bell pepper, seeded
1/4 cup red wine
1 cup heavy cream, divided
1 cup fresh spinach leaves
1 (15 ounce) can Dover sole
4 tablespoons butter or margarine
1 top with crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix melted butter and mushrooms, celery and Worcestershire sauce. Mix together the onion and salt, and season into the butter mixture with crushed red pepper, 4 cloves garlic, and 4 boneless, vegetable slivered almonds. Mix 1/2 cup of the mushroom mixture into the butter mixture; spoon over the top of one bottom piece of foccacia. Roll up mushrooms, then roll the middle piece only, forming rounded edges. Secure with toothpicks.
Bake in preheated oven for 45 minutes, or until the inside of the bread comes out with a little brown spot.
Remove bread from oven. Cool slightly and brush buttered side of bread with remaining 4 tablespoons butter/margarine to grease crust. Brush mushroom mixture onto the inside of the bread. Roll under machine pan and place on bread.