Olive-Onion Cheese Bread

I got this recipe from a Taste of Home magazine a few years ago. Whenever I make it - I'm always asked to share the recipe.  Even Aunt MaryAnn asked for the recipe - that's a real compliment!  This bread goes well with pasta or soup and is very filling.

OLIVE-ONION CHEESE BREAD

4 c (16-oz.) shredded part-skim mozzarella cheese

1 c butter, softened
1 c mayonnaise
8 green onions, thinly sliced
1 can (8-oz.) mushroom stems and pieces, drained and chopped
1 can (4 ¼ oz.) chopped ripe olives
2 loaves unsliced French bread

In a large bowl, combine the first six ingredients. Cut bread in half lengthwise, place on an ungreased baking sheet. Spread with cheese mixture.  Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into slices.