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

Two Years Ago: Chocolate Covered Strawberries
One Year Ago: Vegan Sugar Free Chocolate Rum Cookies

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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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10 Responses to “Multi-seed Crackerbread”

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    Fun and Fearless in Beantown — September 29, 2010 at 12:10 pm

    We broke into our crackerbread right away too! Can I also add that I’ve really been loving what you’ve been doing with every post with the one and two-year lookbacks?

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    2
    Jen — September 29, 2010 at 12:20 pm

    Thanks M – I figure most people haven’t been reading that long and there is some good stuff back there. Everyone once and a while I even have a recipe from three years ago!

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    Megan — September 29, 2010 at 12:39 pm

    Ooh I wish I had made one with just sesame seeds and salt. I loved the ones I made with lots of herbs, but the sesame seed one sounds so good!

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    4
    Daisy — September 29, 2010 at 12:52 pm

    I dug into mine with some hummus too! Your presentation looks much more appetizing than mine though.

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    5
    Eliana — September 29, 2010 at 1:49 pm

    For a long time, I favored crackers over cookies. And these look like the perfect cracker. Pass the cheese, a glass of wine, and you’ve got a party.

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    6
    nutmegnanny — September 29, 2010 at 5:02 pm

    I have never made my own crackers but these look awesome!

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    7
    The Small Boston Kitchen — September 30, 2010 at 12:36 am

    My crackers gone in about a matter of a day…I can’t wait to make them again. Your’s looked so pretty all broken up on the plate!

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    mybizzykitchen.com — September 30, 2010 at 3:27 pm

    I love King Arthur flour (I actually just typed flower!), I think its worth the extra $$.

    Sorry I missed your giveaway!

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    9
    acornsandapples — September 30, 2010 at 3:28 pm

    Hi Jen!
    I am a fellow Bostonian and I also LOVE King Arthur. I took a weekend trip there myself this summer with my mom and sister. It was heaven! I am looking forward to following your blog!
    Aimee

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    Jennifer — September 30, 2010 at 3:45 pm

    I love crackerbreads but have never made at home!

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