Cheesey Mushroom Pull Apart Bread

Oh boy was this good! And it looked beautiful, too! It has several of my favorite foods combined- bread, cheese, butter, mushrooms, I mean, seriously, how could this ever go wrong!!!? The following recipe is verbatim from the Beantown Baker blog. I suggest you make this for your next get together, bring it to a holiday party, serve it on Superbowl Sunday.....or do what I did, just serve it for dinner one night. I'm not kidding, my husband and I sat in front of the tv and picked this thing apart on a Monday evening...it was delicious! Enjoy!

Mushrooms:
12 oz sliced mushrooms (buttons or baby bellas)
1 Tbsp butter
1 Tbsp chopped fresh thyme

Bread:
1 unsliced loaf sourdough bread (please get good sourdough from the bakery)
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Preheat the oven to 350F
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.

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.

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. Yum!