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. 
Omg so awesome! My hubby and I aren’t fans of mushrooms but I looked at the original cheesy onion loaf and fell in love. I made it Saturday with colby jack and green onions. It was AMAZING!! Hubby and his best friend stood over it in the kitchen and devoured almost the whole thing.
beantownbaker — December 30th, 2012 @ 11:25 am
That’s pretty much how we eat this bread too
Colby and green onions sounds awesome.
I just made this and it was AWESOME! I used minced garlic when I sautéed the mushrooms. And I didn’t have poppy seeds, but even without it tasted great!
Ridiculously delicious. We’re still talking about it hours later, and my husband just said, “it shouldn’t be legal.” haha! Definitely not healthy, but oh so delicious!
I did this with artichoke spinach dip with cheese amazing!!!
Made this the other night, sans the poppyseeds. Very good! Honestly, I would make it again but would omit the butter drizzle on the top. It was very moist and even though I love butter, it was a bit greasy. Very good and hubby said we are making it to bring to parties from now on.
I found this recipe on pinterest and I made it yesterday. It was awesome! I did alter it though. I added two bunches of fresh spinach, that I sauted in olive oil till it shrank down. I squeezed the oil out by placing the spinach between two plates. I also left out the poppy seeds, since my husband and I are not a fan. I used smoked sharp cheddar, combined with smoked pepperjack. Cuz that’s what we had in the fridge, and both like. This bread was amazing, pretty easy to make. Our company loved it as well. I give this recipe 5 stars.
Just found this on pinterest! Showed it to my other half straight the way as he is the bread maker. He will def be giving it a go very soon. Thanks for sharing x
Made this using bacon, ground beef and cheddar. So good. My 2 year old loved it! Made it a second time and made it with pepperoni and mozzarella. Thanks for sharing
Not a lover of mushrooms….any suggestions?
Today I made this bread for a party. This is so easy to make and very tasty. Love it and am sure gonn try different ingredients
beantownbaker — December 24th, 2012 @ 5:47 pm
Glad you enjoyed it!
Made this it was fab!! Added garlic and used fontina cheese instead of provalone. Fontina melted smooth and creamy.
beantownbaker — December 26th, 2012 @ 6:06 pm
That sounds like a great combination!
Does it have to be sourdough bread? Or can I use regular bread?
beantownbaker — January 1st, 2013 @ 10:15 pm
Any bread would work fine as long as it’s sturdy on the inside and not super soft.
I attended a Christmas open house and someone had brought this – she used
the provolone cheese but used the green onions and cranberries for a very
festive look – absolutely delicious – and definitely a big hit – I will be trying this
at my next get together
beantownbaker — January 1st, 2013 @ 10:14 pm
Oh wow – green onions and cranberries. What an interesting flavor combination. I’m going to have to remember that one!
Ohhh I made it today – for my sister’s birthday party! And after 1 portion with onion, garlic and cheese I have to make 3 more! Great, love You for this recipe!
beantownbaker — January 5th, 2013 @ 4:32 pm
Oh wow! Glad you enjoyed it!
Wow! This is REALLY good!!! Thanks for sharing!
beantownbaker — January 27th, 2013 @ 4:09 pm
Glad you liked it
this came out great! thank you!
beantownbaker — January 29th, 2013 @ 7:50 am
So glad you liked it!
I love this recipie! I have had it before with a whole bulb of crushed garlic with melted butter, chopped fresh rosemary,thyme,and basil and a cup of shredded pepperjack cheese. We added toasted pinenuts on top at the end. Yum!!! I’m going to try it today with sausage and butter, fresh sage, garlic cheddar cheese and some diced green apple that was sauteed in butter first…we will see….
beantownbaker — February 3rd, 2013 @ 9:46 pm
Oh WOW – both of those combinations sound amazing!
Realmente exquisito me encanta tiene un aspecto perfecto y delicioso,abrazos y abrazos.
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Thanks so much for the link. I get really frustrated when stuff like this happens…
Hi! I’ve already made this for the family and it was a hit, but I have a question. Do you think it will work if I prepare it in so far until it has to go in the oven, and the freeze it until I need it? We’re having a party on Sunday and don’t have a lot of time before hand. If I make it Friday or Saturday and freeze it til Sunday morning, let thaw and then bake? Would that work?
beantownbaker — March 12th, 2013 @ 4:33 pm
Hm… great question. I would think that pouring the sauce over top before freezing might make it mushy. So maybe prepare the bread, make the sauce, freeze the bread, refrigerate the sauce and then on Sunday assemble, bake, and serve.
Whatever you end up trying, let me know how it turns out!
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Me encantóo esta receta!!, pero no entiendo, el pan se corta estando precocido y luego se termina de cocinar ? ¿Cómo quedan abajo el queso, y las setas ?… quisiera me expliquen porque adoro esta combinación…. con trocitos de panceta ahumada debe ser mas deicioso…!Felicitaciones
What do you mean by ‘ the bread is very forgiving’ ? Just curious ..
beantownbaker — April 22nd, 2013 @ 11:48 am
Yes, as anonymous said below, it just means that you can make mistakes while cutting the bread and it will be fine.
Natasha, it means that you can make a mistake while cutting the bread and it would still stay together.
Just made this earlier for dinner and it was a huge hit! Thank you for this awesome recipe!
beantownbaker — May 1st, 2013 @ 9:05 am
Glad you enjoyed it!
Saw the green and was hoping it was broccoli or spinach. Also wondering how would it would taste with a little red pepper flakes and extra virgin olive oil instead of butter.
beantownbaker — May 13th, 2013 @ 8:24 am
I think it would taste amazing. The options with this bread are literally endless.
Excellent recipe. Easy to prepare. Made it and it was gone in seconds!
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Wondering what you would think it would taste like with sundried tomotoes and marble cheese?
beantownbaker — June 14th, 2013 @ 11:45 am
I think that sounds amazing! That’s one of the best things about this recipe, you can tailor it to your likes!
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The first time I made this, I took a risk and did two loaves because it sounded like it would taste that good. I took the second risk by taking it to a party without even tasting it. It was certainly a hit. That was the first thing most people complimented on their plates. This is now my “go to” dish when I travel to potlucks because it never fails to please. I wouldn’t dare make it at home for just my husband and I for fear that I would eat it all.
beantownbaker — June 23rd, 2013 @ 12:49 pm
Glad to hear it has been such a success for you! I agree, it’s too dangerous to make at home for just two people!!
I made this today, but made it my own. I got diced capsicum, diced salami, diced onion, sweet chili sauce, sour cream and grated mozza. Excellent – can’t wait to make it again – next time sticking to your recipe!
beantownbaker — July 21st, 2013 @ 3:18 pm
Your take sounds great. I love how versatile this recipe is!
Oooh, I love bread, garlic, cheese and mushrooms. Can’t wait to give this a try!! I would like to invite you to The DIY Show Linkup Party & Pinterest AfterParty http://thediyshow.com/the-diy-show-challenge/ Hope to see you there!!
Where can I find the original cheesy onion loaf recipe ??
beantownbaker — August 8th, 2013 @ 7:45 am
There’s a link in the recipe section of the post to the recipe that I adapted.
Love this bread! Added jalapeno slices, big hit!!
beantownbaker — August 25th, 2013 @ 6:32 pm
Adding jalapenos is a great idea!
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Hi, can you tell me how well this keeps after it’s been made? Is it okay to take to a picnic, where there are no ovens to reheat? Can it be made the night before?
beantownbaker — September 5th, 2013 @ 8:56 am
I have always served it immediately after it comes out of the oven. I think it would be fine to take to a picnic, but I wouldn’t make it the night before…
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Up near the top, it says “Keep in Touch” above a box. You can put your email address in that box and click “GO” to get my posts in your inbox.
I made this a few times for my bridge it is wonderful
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you’ve enjoyed it!
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Many have mentioned bringing this to parties. Did you bake it at the party or before? Could I bake it before and simply warm it up? Or should I bake at home and just hope that it is ok lukewarm?
beantownbaker — January 2nd, 2014 @ 1:31 pm
When I take it to parties, I just bake it at the party. I think it’s best fresh out of the oven. If you can’t bake it there, I’d bake it at home and reheat it in the oven at the party.
I like different flavor layers, so being crazy/inventive in that area, I’m going to make this with several different cheeses in different locations … a little Fontina here, a little Mozzarella there … a little smoked Gouda over there … will probably also use several different mushrooms too — just because I can. Seriously this looks drop-dead gorgeous. Go Seahawks!
beantownbaker — February 3rd, 2014 @ 4:53 pm
What a great idea to do different kinds of cheeses in different locations. Too bad the game last night was such a bore… I was at least hoping for an exciting game.
If you froze the bread just a bit, would it be easier to cut? I am making this for my vegetarians on Sunday!
beantownbaker — February 3rd, 2014 @ 4:53 pm
Sorry I didn’t respond sooner. I think that would make it easier to cut. Did you try it? Did it work?
Been making a variation of this for years. Use Colby-jack cheese, deli sliced ham, red onions to stuff French bread. Sauce is 1/2 stick butter melted, 2 teaspoons French’s mustard. Stir well, pour over stuffed bread. Wrap in foil and bake at 350 degrees for 15 minutes. I always prepare this the night before and pop in oven when ready to cook. It’s a huge breakfast hit!!! Your variation sounds yummy as I LOVE sourdough.
beantownbaker — February 3rd, 2014 @ 4:57 pm
That does sound delicious! I’m going to have to try yours sometime soon.
Going to make this for todays Super Bowl party. However I am unclear. I know someone said to bake it at the party. Am I assembling the entire thing at the party or prior to traveling? Thanks?
beantownbaker — February 3rd, 2014 @ 4:58 pm
Sorry for not responding sooner. What did you end up doing? I would assemble it at home and just bake it at the party.
Yep, this is incredible! I made one batch just as the recipe says and one with provolone, bacon, green onions and poppy seeds. Oh my goodness! This bread is so delicious! Thanks for sharing.
beantownbaker — May 12th, 2014 @ 4:55 pm
So glad you enjoyed it. You can never go wrong with bacon!
wondering if you HAVE to use sourdough? I have a loaf of peasant bread I need to get rid of and was going to try the recepie using that instead? what do u think?
beantownbaker — September 7th, 2014 @ 11:09 am
I’ve never done it with anything but sourdough, but I don’t see why it’s a necessity. I’d say do it with the bread you have. Then come back here and let me know how it turns out!
i used a electric knife to cut breads like this all the time works great ! i have done all kinds of breads and doesn”t flatten the bread either