Cheesy Mushroom pull-apart Bread


Did I said that the last stuffed bread that I made, made my heart to cry? There was a dose of tears of fulfilling and happiness, which escorted every mouthful from my mouth to my belly and triggered memories of happy times and memories. All this gastronomical delight almost forced me to try the other combination of flavors that I had in mind.

If the last recipe's tomato and red pepper paste made the stuffed bread, a pizza-like delicious piece of art, this recipe's mushrooms and melted cheese literally blew up every center of  senses analysis in my brain.  I am the kind of girl, for whom melted cheese is never enough,but this... I fell in a pot with melted cheese when I was younger, but just like Obelix, I can't have enough of it. Never. Ever.


Ingredients: (serves 2-3)

:: 1 unsliced loaf of bread

:: 300gr of grated melting cheese ( I used gouda )

 :: 150gr feta cheese

:: 6 big mushrooms

:: 3 medium onions

:: 2 tbsp butter

:: 1 tbsp chopped fresh rosemary

:: 1/4 cup finely sliced scallions and dill


1) Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the rosemary and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.

2) Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet. Add the cheese, the onions and the onions from bottom to top and use your fingers to push the ingredients down into the loaf.

3) Combine the melted butter, scallions, dill, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.

4) Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.


This is exactly when the angels cry, ladies and gentlemen!