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 really like cuban sandwiches, and in mini form, I would like them even better!
beantownbaker — January 28th, 2013 @ 12:48 pm
Especially if that sandwich was soaked in butter for 24 hours 😉
I am a huge fan of the ham and cheese sliders so I can only imagine how delicious these are!
beantownbaker — January 28th, 2013 @ 12:49 pm
Seriously, I had to put them away so we wouldn’t eat all of them in one sitting this weekend…
I love that you and Fiona made all the food for the party — So much fun!! And I can see why these sandwiches would be a hit!
beantownbaker — January 28th, 2013 @ 12:50 pm
We were definitely on cloud 9 with the prospect of planning all the food for the party.
love that you guys did the menu planning! these must’ve been a hit, they look fantastically amazing 🙂 i’m coming around to pickles… but i dunno about putting them on a sandwich. perhaps better there- they’re surrounded by more delicious things!
beantownbaker — January 28th, 2013 @ 4:34 pm
Glad to hear I’m not the only one. I actually ate one of these little guys that had pickles on it, but Hubby picked them out for me. It wasn’t horrible. I usually can’t even come close to things that have touched pickles.
That photo makes so much sense now. I love pickles and think these sliders would definitely be the hit of any Super Bowl party.
I love pickles! That’s funny you have such an aversion to them 🙂 I’ve never had a cuban sandwich, but these look very tasty!
beantownbaker — January 29th, 2013 @ 9:41 am
Ew. I’m not sure we can be friends. I kid… I definitely don’t let Hubby eat pickles because I can’t even handle it. It’s honestly the one food that I can’t stand…
These look really good, but I have cardiac issues, and 2 sticks of butter is a big no-no for me. Could that amount be cut back or substituted with something else?
Thanks.
beantownbaker — January 29th, 2013 @ 12:40 pm
You could definitely cut back on the amount of butter in these if you wanted to. I would just cut the sauce in half and just pour it over the top instead of on the top and bottom of the sandwiches.
We make iterations of this one all the time…..this is making me hungry for Sunday! We should make Katie buy the ingredients!
beantownbaker — January 30th, 2013 @ 5:32 pm
Definitely a good idea!! 🙂
I just made these for the Super Bowl & they were amazing! Our guests loved them & they were so easy to make! Yum!
beantownbaker — February 4th, 2013 @ 4:45 pm
So glad you enjoyed them!!
AWESOME. I have a Cuban friend who would LOVE these. Going to give this a shot soon! I really love the combination of ingredients.
beantownbaker — February 5th, 2013 @ 10:14 am
Hubby is Cuban and he definitely enjoyed them 🙂 Hope you and your friend do too!
I made a double batch of these for our Christmas party last week. Total hit! and the most requested recipe from the party. I served them in indiv. muffin top wrappers to make them accessible and less messy. I think wrapping them indiv in that waxy sandwich papers would work as well. Love the night before set up. The only edits I made were to use some jalapeno-dill pickles and I found some Kings Hawaiin dinner rolls. Regrettably there were not enough leftovers for lunch the next day for both hubbie and me.
beantownbaker — December 26th, 2013 @ 11:03 am
Glad to hear this recipe was a hit for you! Your edits sound great. Hubby has requested these for our New Years Eve party next week.
My family devoured these. They are so good they want them for Christmas Eve dinner.
beantownbaker — December 26th, 2013 @ 11:03 am
So glad you guys liked these!
Probably a really silly question, but…..
Grated dried onions? What is that exactly?
Any substitute suggestions?
beantownbaker — January 2nd, 2014 @ 1:34 pm
They’re also called minced onions I believe. You can find them in the spice aisle at your grocery store.
Use a little Sweet Pickle Relish instead of Pickles.
beantownbaker — January 5th, 2014 @ 7:05 pm
Great suggestion! I’ll have to try that next time. I’m not a huge fan of relish either, but it’s much better than pickles in my mind.
Oh I could just eat these up in one bite! Yum! I’m thinking of adding a slice of jalepeño in there too…..
beantownbaker — February 3rd, 2014 @ 4:52 pm
Oh jalepeno would be a great addition!
Made these for Superbowl 2014…total hit! So easy and nice you can prepare them the night before! Leftovers 2 days later are just as good! This recipe is definitely a keeper, thank you!
beantownbaker — February 5th, 2014 @ 9:53 am
So glad you enjoyed the recipe!
What size baking dish should be used ? “Place another baking sheet on top…” suggests these are prepared on a baking sheet, but baking dish and baking sheet aren’t the same really. If the baking sheet is used on top, is it weighted to press down on the sandwiches? Sorry, but I never made anything like this and I would love to – they sound delicious!!!
beantownbaker — September 2nd, 2014 @ 7:10 pm
Not sure if you ended up trying these. The baking sheet on top is to help press the sandwiches similar to a classic Cuban sandwich. I would use a pan the same size as what you’re using for the sandwiches. I always double the recipe and use a jelly roll pan for the sandwiches.
A little confused about cutting at the bun seams to cut through the meat? Making these for Fathers Day this weekend! Looking forward to trying these!
beantownbaker — September 2nd, 2014 @ 7:11 pm
Hope these worked out for you. Since you layer the meat on all sandwiches at once, you want to cut through the meat so they pull apart after they’re baked.
these are the best ever! every time I make them folks go wild! I’m not a fan of poppy seeds since they get stuck in my teeth lol so I subbed Lipton onion soup mix for the seeds & dried onion. Weird, but it works. thanks for sharing the recipe !
Interesting substitution. Glad you were able to find something that works for you!
Uhhhhhmazing!!!!! I made for the 2015 Superbowl and it was a huge hit!!! Such a hit I’m already expected to bring to the next get togethers.
Only thing I did different was no poppy seeds and I made my own honey mustard and skipped mustard at the end when you state to put spread some on top. I’m not a huge mustard fan so I eliminated that step and figured the sauce was enough and I was very happy with that decision, it was solo yummy! Thanks for sharing!
Made this for Superbowl 15 and they were a huge hit – SO GOOD! I used Trader Joe’s store bought pulled pork and substituted bread and butter (sweet) pickles for dill. Everyone loved them and the only problem is we can’t stop eating them. These sandwiched plus the Pats victory made for a perfect night for us New Englanders! Thanks!!
Do the buns not get soggy overnight?
I made these and they were pretty rich with the butter. I would decrease it as you suggested, Jen. I think in lieu of pickles, mild pepper rings would work well.
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