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

Print Save

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


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


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

    Pin It

12 Responses to “Mini Whole Wheat Bagels”

  1. #
    EliFla — January 25, 2011 at 5:23 pm

    Now Iìm going to study well your recipe….thanks, Flavia

  2. #
    Bridget — January 25, 2011 at 5:28 pm

    I read this while eating a bagel from the same recipe (with molasses even, because I’m out of barley malt syrup)! I love these bagels so, so much. I usually just eat them with butter on one side and cream cheese on the other, but the chocolate peanut butter banana combo sounds amazing.

  3. #
    Emily @ A Cambridge Story — January 25, 2011 at 5:35 pm

    Wow, I’d never think to make my own bagels. They sounds (and look) incredible!

  4. #
    Lauren — January 25, 2011 at 5:49 pm

    Jen, these bagels look gorgeous! I’ve only attempted homemade bagels once, and they were a major fail. I must redeem myself, and this sounds like the perfect recipe with which to do it.

  5. #
    Fun and Fearless in Beantown — January 25, 2011 at 7:02 pm

    Wow, these look fantastic! You never cease to amaze me with your baking skills!

  6. #
    ann — January 25, 2011 at 7:07 pm

    What a great accomplishment. These look wonderful!

  7. #
    Paula — January 25, 2011 at 8:34 pm

    looks so delicious!

    have a great time,

  8. #
    Meghan@travelwinedine — January 25, 2011 at 9:20 pm

    They are so cute! I have never thought to make my own bagels. . . it’s a little intimidating!

  9. #
    Megan — January 25, 2011 at 11:02 pm

    So puffy and cute! Bagels are something I would like to try to make at home too. I have definitely seen the barley malt syrup at WF.

  10. #
    Bridget — January 26, 2011 at 2:31 am

    They look beautiful!! I remember making bagels once with my mom way back in the day, it was fun but I do remember it taking a long time. I’d lvoe to try it out again now! This recipe sounds great!

  11. #
    Anonymous — January 26, 2011 at 3:19 pm

    I read in The Bread Baker’s Apprentice that if you can’t find malt syrup, just leave it out. Most bread flours contain some of it anyway 🙂 I didn’t have any, so left it out for my kaiser rolls – still tasted wonderful

  12. #
    kitchenmisfit — January 26, 2011 at 3:21 pm

    Those look great! I really want to make bagels as well, hopefully I can try soon!

Leave a Comment