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* Exported for MasterCook 4 by Living Cookbook *
Cheesey Mushroom Pull Apart Bread
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
For the Mushrooms12 oz sliced mushrooms1 Tbs butter
1 Tbs chopped fresh thyme
For the Bread1 unsliced loaf sourdough bread12 oz Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 tsp poppy seeds
For the Mushrooms1. 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.
2. Set mushrooms aside and allow to cool.
For the Bread1. Preheat oven to 350 degrees.
2. 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.
3. Place loaf on a foil-lined baking sheet.
4. Insert cheese slices between cuts. Pour the mushrooms between the cuts.
Use your fingers to push the mushrooms down into the loaf.
5. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil;
place on a baking sheet.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Nutrition (calculated from recipe ingredients)
Calories: 2233Calories From Fat: 1737
Total Fat: 197.9g
Cholesterol: 509.3mg
Sodium: 3020.6mg
Potassium: 1773.8mg
Carbohydrates: 24.1g
Fiber: 5.6g
Sugar: 9.5g
Protein: 100.7g
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* Exported for MasterCook 4 by Living Cookbook *
Cheesey Mushroom Pull Apart Bread
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
For the Mushrooms12 oz sliced mushrooms1 Tbs butter
1 Tbs chopped fresh thyme
For the Bread1 unsliced loaf sourdough bread12 oz Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 tsp poppy seeds
For the Mushrooms1. 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.
2. Set mushrooms aside and allow to cool.
For the Bread1. Preheat oven to 350 degrees.
2. 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.
3. Place loaf on a foil-lined baking sheet.
4. Insert cheese slices between cuts. Pour the mushrooms between the cuts.
Use your fingers to push the mushrooms down into the loaf.
5. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil;
place on a baking sheet.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Nutrition (calculated from recipe ingredients)
Calories: 2233Calories From Fat: 1737
Total Fat: 197.9g
Cholesterol: 509.3mg
Sodium: 3020.6mg
Potassium: 1773.8mg
Carbohydrates: 24.1g
Fiber: 5.6g
Sugar: 9.5g
Protein: 100.7g
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