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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7 Responses to “The Ultimate Whoopie Pies”

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    1
    bcallegra — February 1, 2012 at 6:32 pm

    What a cute idea! As always, you’ve provided the inspiration for what I’ll make this weekend as a dessert.

    PS – Using leftover pulled pork from your recipe to make nachos as well!

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    2
    Laura — January 31, 2014 at 9:57 pm

    I love this! I’m new to baking so I’m wondering: when you pipe the batter onto the pan, how much batter do you use for each one? I’m just wondering if I should make them thin, or will they spread out? Thanks 🙂

    • beantownbaker — February 3rd, 2014 @ 4:54 pm

      Sorry for not responding sooner. They spread out a little bit, but not too much. Did you end up making them? How did they turn out?

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    3
    Laura — February 3, 2014 at 8:00 pm

    They turned out great! my first few tests, i made them too big with too much batter, and they were pretty huge. I was surprised how little batter you need, and they are so nice and fluffy 😀
    I couldn’t find marshmallow frosting, so i ended up making my own.. turns out its pretty easy! thanks again! they were a huge hit!

    • beantownbaker — February 4th, 2014 @ 10:56 am

      So glad you enjoyed them!

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    4
    Kristina B — January 17, 2016 at 7:22 pm

    How far in advance can you assemble them? I was hoping to do so at least two hours ahead of time. Thank you.

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    5
    Trina and Tina — January 27, 2016 at 8:08 pm

    We discovered these yummies while on the hunt for the perfect Suberbowl treat! They look delicious! Thanks for sharing!

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