Swiss and Shrooms Pull Apart Bread

By Kim Biegacki
@pistachyoo

I was so excited to make this bread when I came across the recipe. Now being that my husband & I both have Italian blood we LOVE our garlic so we don't hold back in that area. Feel free to adjust if you want to, but we just love that garlic flavor in every bite. With the mushrooms and cheese in this bread it really can make a wonderful meal all by itself. We just happened to have steaks tonight too, so I served it with the steaks.

The original recipe comes from my Joys of Hospitality cookbook but I cut back on the butter, cheese and added quite a few add'tl spices so I re-named it too.

Rating:

★★★★★ 4 votes

Comments:

28 Comments

Serves:

4 - 6 servings

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

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1: loaf of plain italian bread or round loaf of rustic bread, unsliced
1/2 lb: shredded swiss or mozzarella cheese
8 - 12 oz: sliced mushrooms, fresh
1 stick: butter
4 clove: fresh garlic, minced
1 tsp: celery salt
2 tsp: black pepper
1 tsp: granulated garlic
1 - 2 Tbsp: onion flakes, dehydrated
1 Tbsp: dry mustard
3 - 4 Tbsp: marsala wine
2 Tbsp: butter
2 - 3 Tbsp: poppy seeds

How to Make Swiss and Shrooms Pull Apart Bread

Step-by-Step

1Saute your shrooms for 4 or 5 minutes in some butter and Marsala wine.
2Prepare your butter sauce with 1 stick of butter and add all your seasonings. Once melted and combined well add mushrooms. Make sure you strain them and don't add the juice from the shrooms.

I grated my own cheese as well. I like cheese grated finer so that's why I do it myself.
3Put your bread on a large piece of tin foil that you can wrap the bread up with. Slice your bread in a criss cross fashion. Not all the way through the bread but close. Then add your mushroom mixture in between the cuts and on top of the bread too. Afterwards add your shredded cheese in between as well. Now, top with poppy seeds. Wrap up bread with tin foil and bake at 350 for 15 minutes or so. Be careful opening the foil as steam comes out and is very hot.

I didn't cut my bread right this time. Hopefully I will do better next time...still tasted amazing though. Hope you enjoy too.