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’ve been wanting to make these for so long–might have to bust them out for the Superbowl next weekend 🙂
I made these after spotting them on Pinterest. I made them ‘just because’. They are quite tasty.
beantownbaker — January 14th, 2013 @ 3:46 pm
So glad you enjoyed them!
I made these with my 4 year old, we had so much fun and they are delicous!!!! Easy too. Loved this!!!! Thank you so much for sharing!
beantownbaker — January 18th, 2013 @ 3:34 pm
So glad you liked them!
We made these during a play date. Each kid got a piece to make their own shape. They are so cute and yummy!
beantownbaker — April 11th, 2013 @ 8:44 am
What a fun activity for the kids!
Hello there! This is my first visit to your blog!
We are a collection of volunteers and starting a new project
in a community in the same niche. Your blog provided us beneficial information to work on.
You have done a marvellous job!
I am planning to make these for my daughter’s birthday party in a few weeks. Can the dough be made ahead? How long do they keep after making? What is the best way to reheat them if they have been made ahead? I am planning to make a test batch, but thought you could shed some insight. Also- do you think they would be good with 1/2 wheat flour? Excited to road test ’em!
beantownbaker — July 8th, 2013 @ 9:18 am
I make pretzels and freeze them all the time. I don’t see why pretzel bites couldn’t also be frozen. Just thaw them in the fridge overnight then reheat in your oven. I haven’t tried with wheat flour, but let me know how it goes for you!
I just made these tonight and they were so delicious!! I made a batch with salt and another with cinnamon sugar! So delicious!!
beantownbaker — July 16th, 2013 @ 8:37 am
So glad you liked them! I love making cinnamon sugar pretzels.
What if I don’t have brown sugar do you acually need it or is their something else I can use?
beantownbaker — October 6th, 2013 @ 8:13 pm
If you have molasses and white sugar, you can make brown sugar.
Sadly I left my kitchenaid standing mixer in states when we moved to Germany. Can I make the dough with a hand mixer?
beantownbaker — November 3rd, 2013 @ 12:32 pm
I think you could do this with a hand mixer. Let me know how they turn out for you!
Made these for our lake-house retreat this summer and they were gone before we even set them on the table! Making them again, but I learned my lesson and will be quadrupling the batch! That’s how good they are! Thanks for the recipe!
beantownbaker — January 2nd, 2014 @ 1:35 pm
We just made these for our New Years Eve party and I wish I had quadrupled the recipe! I only doubled it and they disappears so quickly!
Made these last night for the Superbowl. It made about 160 pretzel bites. Definitely more than 6-8 servings! They tasted a little “off” last night after we made them, but now that they’ve cooled down and we reheated them, they are delicious!
We plan on freezing about half since they taste EXACTLY like those PretzelMaker ones! Thanks!
beantownbaker — February 3rd, 2014 @ 4:59 pm
Good point about the serving size! I’ve updated it because this does make quite a few pretzel bites. Glad you enjoyed them.
Just made these tonight for the first time and they are delicious! The kids and I decided to experiment so we did some with smokey monterey jack cheese stuffed inside and rolled others in cinnamon sugar after they baked. Soooo yummy! Thanks for the recipe!
beantownbaker — February 3rd, 2014 @ 5:00 pm
Oh man, cheese stuffed pretzel bites? That sounds like a great experiment! Glad you and the kids enjoyed them.
Could I use tin foil instead of parchment paper?
beantownbaker — April 16th, 2014 @ 5:57 pm
Foil should work. I’d spray it with baking spray though.
Seems like a great recipe! Could you though assume how many TBSPs are in 1 package of yeast? Thanks (:
beantownbaker — May 12th, 2014 @ 4:57 pm
An envelope of yeast usually has 2.25 tsp in it. Be sure to check the packaging to see if it’s labeled as well.
This are awesome! I’ve made pretzels and pretzel bites before but this time I tried your recipe. Really delicious. One thing that makes it go a lot quicker is instead of rolling it into snakes from chunks of dough, I roll out the dough somewhat flat, and then cut strips from it. Then I can just roll the strips up a little bit to get them round and it’s all set.
Oh, tin foil does work even if you don’t spray it, they’re just a little tricky to get off, but it’s not a problem.
Thanks for the recipe! https://scontent-b-sea.xx.fbcdn.net/hphotos-ash4/t31.0-8/p843x403/10259243_10203611442836402_762978649043400382_o.jpg
beantownbaker — May 17th, 2014 @ 6:11 pm
That’s a brilliant idea to just roll out the dough and cut it in to strips! I’ll definitely do that next time. Yours look great!
I’ve made these several times and every time they are a hit. i’m making a big batch today for an octoberfest party and just wanted to say Thank You for the recipe!
Tasty recipe!
super yummy! i halved the recipe for my family, and now i’m wishing i hadn’t! great super bowl party food.