Cheesy mushroom pull apart bread

This is by far the best pull apart bread recipe I have come across. It is DELISH! This by no means a healthy everyday kind of dish. Its more a getting together with friends or superbowl kind of a bread. Of course kids would enjoy it as an after school snack!

But be warned, it's quite addictive. In fact, maybe you should plan to make two for any 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.

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

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.

Preheat oven to 350 degrees.

Cut the bread lengthwise and width wise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. I made the mistake of trying to cut into a fresh loaf...thanks to the wonderful baker down the street. Try cutting into one day old bread. Its much easier.

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..........hmmmm enjoy!

My kids as well as other kids at the party and also the adults could not stop eating it!

Until next time...XOXO