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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12 Responses to “Sweet and Spicy Bacon Wrapped Butternut Squash”

  1. #
    1
    theblogisthenewblack — November 17, 2010 at 1:03 pm

    I would never think to serve bn squash this way! Clever!

  2. #
    2
    Emily — November 17, 2010 at 1:43 pm

    omg this looks fabulous. I love the spicy, sweet sauce! I am making this for Thanksgiving apps!

  3. #
    3
    Lauren — November 17, 2010 at 2:06 pm

    Ok, now THIS is the way to get my husband to eat squash!

  4. #
    4
    Rachel Blumenthal — November 17, 2010 at 3:39 pm

    Congrats! This post is featured in this week’s “Recipes of the Week” round-up on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/recipes-of-week_17.html

  5. #
    5
    Shannon — November 17, 2010 at 3:49 pm

    what a fabulous idea 🙂

  6. #
    6
    Nutmeg Nanny — November 17, 2010 at 3:58 pm

    Bacon makes everything better!

  7. #
    7
    Acacia — November 17, 2010 at 4:03 pm

    This looks amazing! I did something with acorn squash and bacon this weekend, but this looks infinitely better! Maybe I’ll try it for Thanksgiving.

  8. #
    8
    Eliana — November 17, 2010 at 6:43 pm

    What a delicious way to serve up squash! This looks amazing.

  9. #
    9
    The Small Boston Kitchen — November 18, 2010 at 2:09 am

    Well I’ve never tried squash wrapped in bacon before….maybe I’d be singing a different tune? I’ve never met anything covered in bacon that I didn’t like..

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    10
    Sharon — November 18, 2010 at 8:51 am

    Squash wrapped in bacon..Sounds yum and am sure it will be a hit at my place…

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    11
    Jamey — November 28, 2013 at 3:16 pm

    Yum! I had prosciutto on hand, so I used strips of that.. I did some with crushed red pepper flakes rather than jalapeño .. My family preferred without the pepper-they thought it just tasted better that way…I tried all ways and it is just a yummy, flexible recipe! Thanks!

    • beantownbaker — December 1st, 2013 @ 6:48 pm

      Glad this recipe worked out for you and your family!

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