Cheesy Mushroom Pull-Apart Bread
Savory pull-apart bread stuffed with garlicky butter, sautéed mushrooms, and melted cheese
PRINT PINServings 8
INGREDIENTS
Bread and filling
- 1 round sourdough loaf
- 2 tbsp olive oil
- 12 oz cremini mushrooms sliced
- 3 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese.
Garlic herb butter
- 6 tbsp unsalted butter melted
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
- red pepper flakes to taste.
Optional garnish
- extra chopped parsley for garnish.
INSTRUCTIONS
Mushroom filling
- preheat oven to 375 F and line a baking sheet with foil
- heat olive oil in a skillet over medium high heat then cook mushrooms until browned and most moisture evaporates
- stir in garlic salt and pepper and cook 30 to 60 seconds then remove from heat and cool slightly.
Assemble and bake
- mix melted butter with parsley thyme and red pepper flakes
- cut loaf in a crosshatch pattern making 1 inch cubes without cutting through the bottom crust
- drizzle or brush garlic herb butter into the cuts then stuff in mushrooms mozzarella and parmesan distributing evenly
- wrap loaf tightly in foil and bake 15 minutes then unwrap and bake 8 to 12 minutes until cheese is melted and edges are crisp
- rest 5 minutes then garnish with parsley and serve warm.
Notes
1. Use a sturdy round loaf like sourdough or boule for clean cuts and structure. Swap mozzarella with provolone or fontina and add a little gruyere for deeper flavor. For extra richness add 2 oz cream cheese in small pieces during stuffing. Make ahead by assembling and refrigerating up to 8 hours then bake from cold adding 3 to 5 minutes covered time
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g