Cheesy Mushroom Pull-apart Bread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 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.
• 3 for the bread.
• 4 preheat oven to 350 degrees.
• 5 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.
• 6 place loaf on a foil-lined baking sheet.
• 7 insert cheese slices between cuts. pour the mushrooms between the cuts. use your fingers to push the mushrooms down into the loaf.
• 8 combine butter, onion, and poppy seeds. drizzle over bread. wrap in foil; place on a baking sheet.
• 9 bake at 350 degrees for 15 minutes.
• 10 unwrap the bread and bake 10 more minutes, or until cheese is melted.