Cheesy Mushroom Pull-Apart Bread
This savoury pull-apart bread is a fantastic sharing dish. A loaf of sourdough is cross-cut and filled with sautéed mushrooms, fresh thyme, and slices of provolone cheese. It's then drizzled with a butter, green onion, and poppy seed mixture before being baked until the cheese is perfectly melted and gooey. The result is a warm, cheesy, and aromatic bread that's ideal for tearing apart and enjoying straight from the oven.
Ingredients
- 12 ounces sliced mushrooms
- 1 tablespoon butter
- 1 tablespoon chopped fresh thyme
- 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
Method
- Place a medium skillet on the heat and add the butter. Once melted, add the mushrooms and cook for 4-5 minutes until they begin to release their liquid. Stir in the thyme and cook for a further 2-3 minutes.
- Remove the mushroom mixture from the skillet and set it aside to cool down.
- For the bread preparation, begin by preheating your oven to 350 degrees.
- Take the loaf of sourdough and make cuts lengthwise and then widthwise, being careful not to slice all the way through the bottom crust.
- Position the prepared loaf on a baking sheet that has been lined with foil.
- Tuck the slices of provolone cheese into the cuts you made in the bread. Spoon the cooled mushrooms into the gaps, using your fingers to press them down into the loaf.
- Mix together the melted butter, diced green onion, and poppy seeds. Pour this mixture evenly over the top of the bread. Wrap the entire loaf securely in the foil and place it on the baking sheet.
- Bake the wrapped bread at 350 degrees for 15 minutes.
- Carefully unwrap the foil and return the bread to the oven to bake for another 10 minutes, or until the cheese has fully melted.
Nutrition (per serving)
Sodium9177000 mg
Recipe details
CategoryBreads
AuthorWendy's Kitchen
