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Spinach Cheese Portobello Pull-Apart Bread

Spinach Cheese Portobello Pull-Apart Bread

Cheesy spinach and portobello stuffed pull apart bread baked until golden and melty
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

INGREDIENTS

Bread

  • 1 round loaf sourdough bread or boule about 24 oz.

Spinach portobello filling

  • 2 tbsp olive oil
  • 2 cups portobello mushrooms finely chopped
  • 3 cups fresh spinach chopped or 10 oz frozen spinach thawed and well drained
  • 3 cloves garlic minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper.

Cheese mixture

  • 4 oz cream cheese softened
  • 1.5 cups shredded mozzarella
  • ½ cup grated parmesan
  • ¼ cup sour cream
  • ½ tsp Italian seasoning
  • red pepper flakes to taste.

Butter topping and garnish

  • 3 tbsp unsalted butter melted
  • 1 tbsp fresh parsley chopped
  • 1 tsp garlic powder optional.

INSTRUCTIONS

Prep filling

  • Heat olive oil in a skillet over medium heat
  • cook portobello mushrooms until browned and moisture evaporates
  • stir in garlic and cook until fragrant
  • add spinach and cook just until wilted or warmed through then remove from heat and cool slightly
  • mix cream cheese mozzarella parmesan sour cream Italian seasoning and red pepper flakes until combined then fold in the spinach mushroom mixture.

Assemble and bake

  • Preheat oven to 375 F and line a baking sheet with foil
  • cut bread into 1 inch crosshatch slices without cutting through the bottom crust
  • spoon and press filling into the cuts distributing evenly
  • brush top with melted butter and sprinkle with parsley and garlic powder if using
  • wrap loosely with foil and bake 15 minutes then uncover and bake 10 minutes until cheese is bubbly and bread edges are crisp
  • rest 5 minutes then serve warm.

Notes

1. Use frozen spinach only if fully thawed and squeezed dry to prevent soggy bread. Swap portobello with cremini mushrooms or add cooked chopped artichokes. For extra crunch bake uncovered the last 2 to 3 minutes and watch closely. Make ahead by stuffing the loaf and refrigerating up to 8 hours then bake as directed adding 3 to 5 minutes covered

Nutrition

Calories: 320kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g