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.
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.
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.
Two Years Ago: Chocolate Covered Strawberries
One Year Ago: Vegan Sugar Free Chocolate Rum Cookies
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I saw your recipe last week and I had to make them. I had to save a few for my husband because when my kids came home for school they went nuts over them. So I had to run out to the store and get more cheese. I wound out making 7 different types of crackers. And they were all awesome…. I made Pepper Jack, Swiss and Black Pepper, Blue Cheese/ Brick, Chipotle Chedder, Chedder, Chedder Bacon, And Parmesan/Brick. For the Blue and the Parm I did them half and half because those two can be kinda strong on there own. I took them a party and they were a hugh hit.
I am planning on making more this coming weekend.
Thanks for the recipe.
beantownbaker — January 23rd, 2013 @ 8:27 am
Wow! All of those sound awesome. I made another couple batches last night too. My sister made some and threw in a packet of ranch dressing mix. The possibilities for this recipe are literally endless!
haha, love how excited hubby is about them 🙂 i’m going to have to make some crackers!!
beantownbaker — January 24th, 2013 @ 12:06 pm
My sister has already made them twice. And the girl NEVER bakes. And my friend made some this weekend. Not going to lie, I’ve made them 4 times already…
i’ve always really wanted to make my own crackers. i LOVE these flavors!
These are adorable. And I’m jealous of the Penzey’s across the street!
beantownbaker — January 24th, 2013 @ 8:44 pm
It’s kind of dangerous having one so close!!
With the Super Bowl coming, I will have to make these. They look so tasty! Love Penzey’s. I’ve never had fresher spices.
beantownbaker — January 27th, 2013 @ 4:10 pm
I would recommend doubling the batch for the Superbowl. I made more yesterday for hanging out with friends and the 4 of us went through an entire batch while playing cards.
OMG Jen these are adorable! I like cheesy crackers, but would so much rather make them myself and know what’s in them. Plus Car’s vote of approval is always a plus. 🙂
beantownbaker — January 29th, 2013 @ 12:41 pm
He more than approves of these. He asks me to make more every chance he gets.
Great information. Lucky me I found your website by chance (stumbleupon).
I have book-marked it for later!
Oh wow, I need to make these, like now. I love cheez-its and with chipotle? I’m sold!
beantownbaker — February 26th, 2014 @ 4:44 pm
They’re definitely awesome. We can plow through a batch in no time flat!
I used to eat store bought cheez-its until i saw the laundry list of preservatives and foreign ingredients. I am very glad you shared this, now I can make them myself!
I like the kick of chipotle, great idea!
beantownbaker — March 25th, 2014 @ 9:28 pm
They’re SO MUCH better than store bought! And no preservatives!