Cheesy Mushroom Pull-Apart Bread
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From http://www.beantownbaker.com/2012/01/cheesey-mushroom-pull-apart-bread.html
- Ready In:
- 40mins
- Yields:
- Units:
ingredients
-
For the Mushrooms
- 12 ounces sliced mushrooms
- 1 tablespoon butter
- 1 tablespoon chopped fresh thyme
-
For the Bread
- 1 loaf unsliced 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
- 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.
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RECIPE MADE WITH LOVE BY
@Wendys Kitchen
Contributor
@Wendys Kitchen
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"From http://www.beantownbaker.com/2012/01/cheesey-mushroom-pull-apart-bread.html"
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