Friday, January 27, 2012
85 comments »

Cheesy Mushroom Pull Apart Bread

I’m just going to come out and say this bread is AMAZING. Seriously. If you are looking for ideas for the Superbowl, MAKE THIS BREAD. Actually, you should make it this weekend to test it out and play with what flavors you want to use as a practice run. Then make it again next weekend to share with your friends at the Superbowl.

Cheesy Mushroom Pull Apart Bread

But be warned, it’s quite addictive. In fact, maybe you should plan to bring two to your Superbowl party. It’s seriously so gooey from the melted cheese. The butter, green onion, and poppy seed sauce on top really takes this bread to the next level.

Cheesy Mushroom Pull Apart Bread

When I saw this recipe, I was instantly thinking of other flavors you could stuff into the bread. Anything that works on pizza would be great here. I went with provolone and mushroom this time. I’m sure it would be great with pepperoni and mozzarella, bacon and cheddar, or just plan old cheese. If you guys make this, you have to come back and let me know what flavors you made.

Cheesy Mushroom Pull Apart Bread

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Cheesy Mushroom Pull Apart Bread

Mushrooms and cheese make this pull apart bread so delicious you won't be able to stop picking at it!

Yield: serves 6-8

Ingredients:

For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf 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:

For the Mushrooms
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.

Recipe adapted from The Girl Who Ate Everything

Appetizers / Snacks, Bread, Football Food
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14 Responses to “Alton Brown’s Overnight Cinnamon Rolls”

  1. #
    1
    Joelen — February 5, 2009 at 9:17 pm

    I love love love this recipe! So super easy and no scary yeast issues from me! 🙂 Thanks for the shout out and exposing my funny AB story! 🙂

  2. #
    2
    Jen — February 5, 2009 at 9:19 pm

    I’m so jealous you got to meet him!

  3. #
    3
    Carrie — February 5, 2009 at 9:31 pm

    I love cinnamon rolls, I might have to give these a try this weekend!

  4. #
    4
    Ari (Baking and Books) — February 6, 2009 at 1:46 am

    These look yummy! AB is the best, how cool that Joelen met him.

  5. #
    5
    Stephanie Wagner — February 6, 2009 at 8:57 pm

    I love the nerdy charm of Alton too! And that first picture = total food porn! You shouldn’t do that to me, now I’m stuck here without a cinnamon roll to eat. Cruel…

  6. #
    6
    Scott W. — February 6, 2009 at 9:58 pm

    Can’t disagree with Steph’s comment, food porn is good. We’ll be making these tomorrow for breakfast.

  7. #
    7
    Jen — February 7, 2009 at 6:52 pm

    Sorry Wagners – Hopefully you made these and enjoyed them as much as we did 🙂

  8. #
    8
    finsmom — February 20, 2009 at 5:48 am

    These look very very yummy.

  9. #
    9
    Maggie — March 22, 2009 at 7:41 pm

    These look so amazing! I’ve never made cinnamon rolls and really want to.

  10. #
    10
    Playful Professional — August 16, 2009 at 5:40 pm

    Did you cover them while they were rising in the oven? The recipe doesn’t say whether or not to and mine (I’m making them right now) aren’t rising…I guess I’ll just throw them in the oven to bake and hope it works out like yours did.

  11. #
    11
    Jen — August 16, 2009 at 7:13 pm

    I did not cover them. Mine did rise enough in the oven while baking. Hopefully yours turn out as well!

  12. #
    12
    Zeitgeist — August 18, 2009 at 3:23 pm

    I love AB! I think he’s geeky but he definitely knows great many things about cooking, baking, etc. So when it comes to a recipe from AB, I definitely give it a try! Especially since you’re so good at posting this recipe, I will have to make it this weekend! Your picture also convinces me that this can be done, by an amateur cook like myself!

    Thanks for posting and for sharing!

  13. #
    13
    cockade — April 30, 2013 at 8:55 am

    Greetings! Very helpful advice within this post! It’s the little changes that make the most significant changes. Thanks for sharing!

  14. #
    14
    Ang — December 25, 2014 at 8:41 am

    All the brown sugar mix came out of mine while baking. What did I do wrong?

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