Portobello Appetizer Pull-Apart Bread
Cheesy portobello mushroom pull-apart bread baked until melty and crisp for an easy shareable appetizer
PRINT PINServings 8
INGREDIENTS
Bread
- 1 round sourdough loaf 16 oz
- 2 tbsp unsalted butter melted.
Portobello Filling
- 2 tbsp olive oil
- 12 oz portobello mushrooms finely chopped
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups baby spinach chopped
- 4 oz cream cheese softened
- 1 cup mozzarella shredded
- 1/2 cup provolone shredded
- 1/4 cup parmesan grated
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper optional.
Finish
- 2 tbsp fresh parsley chopped for garnish.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a baking sheet with foil
- use a serrated knife to cut the loaf in a crosshatch pattern 1 inch apart cutting almost to the bottom
- place loaf on the baking sheet.
Cook Filling
- warm olive oil in a skillet over medium heat
- saute mushrooms and onion until moisture cooks off and mixture browns 8 to 10 minutes
- add garlic and cook 30 seconds
- stir in spinach until wilted
- reduce heat to low and stir in cream cheese until smooth
- remove from heat and mix in mozzarella provolone parmesan Italian seasoning salt pepper and crushed red pepper.
Assemble And Bake
- spoon filling into the cuts working it deep into the loaf
- brush top with melted butter
- loosely cover with foil and bake 15 minutes
- uncover and bake until cheese is melted and edges are crisp 8 to 10 minutes
- rest 5 minutes.
Serve
- garnish with parsley and pull apart to serve warm.
Notes
1. Use a sturdy round loaf like sourdough or Italian boule; swap provolone with more mozzarella or fontina; add cooked bacon or chopped artichokes for variation; for extra crispness broil 1 to 2 minutes at the end while watching closely
Nutrition
Calories: 280kcal | Carbohydrates: 25g | Protein: 10g | Fat: 16g