Cheesy Mushroom Pull Apart Bread

I’m just going to come out and say this bread is AMAZING. Seriously. If you are looking for ideas for the Superbowl, MAKE THIS BREAD. Actually, you should make it this weekend to test it out and play with what flavors you want to use as a practice run. Then make it again next weekend to share with your friends at the Superbowl.

Cheesy Mushroom Pull Apart Bread

But be warned, it’s quite addictive. In fact, maybe you should plan to bring two to your Superbowl party. It’s seriously so gooey from the melted cheese. The butter, green onion, and poppy seed sauce on top really takes this bread to the next level.

Cheesy Mushroom Pull Apart Bread

When I saw this recipe, I was instantly thinking of other flavors you could stuff into the bread. Anything that works on pizza would be great here. I went with provolone and mushroom this time. I’m sure it would be great with pepperoni and mozzarella, bacon and cheddar, or just plan old cheese. If you guys make this, you have to come back and let me know what flavors you made.

Cheesy Mushroom Pull Apart Bread

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Cheesy Mushroom Pull Apart Bread

Mushrooms and cheese make this pull apart bread so delicious you won't be able to stop picking at it!

Yield: serves 6-8

Ingredients:

For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions:

For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Recipe adapted from The Girl Who Ate Everything

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22 Responses to “Homemade White Cheddar Cheez-Its”

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    1
    Kari@Loaves n Dishes — January 16, 2013 at 1:23 pm

    Love these, I could eat the whole batch myself. So much healthier than the boxed crackers, that have all those ingredients I can’t pronounce!

    • beantownbaker — January 16th, 2013 @ 5:27 pm

      I completely agree. We avoid processed foods as much as possible. I was glad to find a snack that Hubby loves so much and is *so* easy to make at home.

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    2
    Lokness @ The Missing Lokness — January 17, 2013 at 2:50 pm

    These cheez its are stunning looking! They must be very cheesy and crispy! I really need to make this for my husband soon!

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      They definitely are! Hubby convinced me to make more this weekend already 🙂

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    3
    JaxInBoston — January 18, 2013 at 12:54 pm

    looks delicious – how do you think this would work with other cheeses? I’m thinkin’ pepper jack…

    • beantownbaker — January 18th, 2013 @ 2:29 pm

      I would think other cheeses would work pretty well. I wouldn’t use anything too soft, but pepper jack should work. Let me know how it goes if you try it!

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    4
    Emma — January 21, 2013 at 12:13 pm

    These look fantastic. Great photos. I’m going to make some this weekend. Please check out the food blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!

    • beantownbaker — January 21st, 2013 @ 3:24 pm

      Let me know what you think of them if you do make them!

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    5
    Erin @ The Spiffy Cookie — January 23, 2013 at 2:16 pm

    I HATE pickles. They are awful, but I definitely love cheese crackers. I especially love white cheddar cheez-its 😉

    • beantownbaker — January 23rd, 2013 @ 2:27 pm

      You should definitely make these then – they’re seriously so good!

    • beantownbaker — January 23rd, 2013 @ 8:34 pm

      I don’t even eat my french fries that touched the pickle at restaurants. And I LOVE french fries!

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    tracy {pale yellow} — January 23, 2013 at 9:12 pm

    I have always thought making your own crackers would be too much work. Your version looks straightforward and delightful. I’m sure the taste is worth all the effort!

    • beantownbaker — January 23rd, 2013 @ 10:27 pm

      I agree, it was definitely much easier than I would have guessed. My sister, who never bakes, has already made these twice!

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    7
    Erin @ The Spiffy Cookie — January 24, 2013 at 9:51 am

    I don’t like fries that touched pickles either! Not only do they then taste like a pickle, but they get soggy and I prefer crunchy fries!

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    8
    Megan — January 24, 2013 at 7:31 pm

    Um… Cheez-Its are one food I cannot have around. Once I open the box, I pretty much eat the whole thing. I love this homemade version!

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    9
    Alyssa — February 3, 2013 at 4:42 pm

    Hello! I am more of a baker than a cook, so I was very nervous about what to make for my boyfriend’s Superbowl party! Found this recipe, and just made it! SUPER easy! I am really impressed by how much it tastes like a cheez-it… but better! I like this recipe and hope to try it with other cheeses! Thanks!

    PS. I did use the silicon baking mat and that made it a lot easier. Good point to follow!

    • beantownbaker — February 3rd, 2013 @ 9:45 pm

      So glad you enjoyed them!! I’ve already made them a handful of times with various cheeses and spices thrown in. They’ve all been delicious.

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    10
    Priya@MyKitchenOdyssey — November 6, 2013 at 4:27 pm

    Oh my.Jen you done it.My little girl loves cheez it.I throwed the cheddar cheese(little bite size) once, don’t know what to make with it .I wish i had seen this earlier 🙁
    Any was can we make these with bite size cheese sticks.?

    MyKitchenOdyssey

    • beantownbaker — November 7th, 2013 @ 10:07 am

      I’m sure you could use this dough to make any shape you’d like…

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    11
    Priya@MyKitchenOdyssey — November 14, 2013 at 7:32 pm

    Thanks for your reply .I meant the cracker barrel cheese ,Can i use this cheese to bake cheez its.

    MyKitchenOdyssey

    • beantownbaker — November 24th, 2013 @ 5:37 pm

      I think any cheese that comes in a block would be fine for this recipe.

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    Priya@MyKitchenOdyssey — November 24, 2013 at 7:15 pm

    Many thanks jen.I will be doing it very soon.

    MyKitchenOdyssey

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