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 2 garlic cloves continue to cook
another 2-3 minutes.
Set mushrooms aside and allow to cool.
Preheat oven to 180 C. (350 F) Cut the bread lengthwise and width
wise without cutting through the bottom crust. I made the mistake
of attempting this cross ways and it was much more difficult to
handle then the original recipe.
Place loaf on a foil-lined baking sheet.
Insert cheese between cuts. You might have to lift up the bread up
with your hand and press the cheese into the creases. Make sure
the cheese is spread throughout the bread.
Pour the mushrooms between the cuts. Use your fingers to push
the mushrooms and cheese down into the loaf.
Combine butter, green onion, poppy seeds and the rest of the
garlic. Drizzle over bread.
Wrap in foil; place on a baking sheet. Bake at 180 C (350 F) for 15
minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is
melted
Originally Submitted
12/26/2012
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