Cheese & Mushroom Pull-Apart Bread

Browse Pinterest for inspiration for long enough, and some strange things start to happen to your sense of right and wrong. Two hours in, a search that may have started with a simple pan-seared duck breast eventually ends in “Mozarella Ganache Stuffed Nutella Coffee Cake Pancakes with Red Velvet Honey Mustard,” and you’re staring open-mouthed and dead-eyed at the screen, your senses so thoroughly overstimulated that you no longer know which end is up. It’s then that a dish like this begins to make sense.

And don’t get me wrong: This is crowd-pleasing party food at its best. It looks like it’s complicated, it’s great at absorbing alcohol, and it’s positively packed (packed!) with melted cheese. Once you’ve got the technique for slicing the bread mastered, you’ll be stuffing your bread with all kinds of combinations. How about a pizza version, stuffed with pepperoni and mozzarella, served with a sidecar of marinara for dipping? Or a “buffalo chicken” version, stuffed with pepper jack, blue cheese, shredded chicken, and Frank’s Red Hot? The mind wobbles.

Cheese & Mushroom Pull-Apart Bread
Serves 4-6; Adapted from a recipe by Beantown Baker


  • 8 oz sliced mushrooms
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh thyme
  • 1 unsliced loaf sourdough bread
  • 12 ounces sliced Provolone cheese
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion
  • 2 teaspoons poppy seeds


In a medium skillet over medium heat, combine butter, mushrooms, and thyme. Cook until mushrooms begin to brown, about 6 minutes. Remove from heat and allow to cool.

Preheat oven to 350 degrees. Cut the bread lengthwise, then widthwise, without cutting all the way through. Place loaf on a foil-lined baking sheet.

Stuff cheese slices and reserved mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine melted butter, green onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap foil and bake 10 more minutes, or until cheese is melted.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. oh wow! will make this over the holidays! Supposed to stay away from ‘carbs’ (I hate that word!) to make my statin medication’s work easier, but I usually suspend this during the holidays. YAY!

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