Cheesy Mushroom Garlic Pull-Apart Bread
This Cheesy Mushroom Garlic Pull-Apart Bread is the ultimate crowd-pleaser and so easy to make! All you need is a big, plump loaf of sourdough - a Vienna probably? And a small fruit paring (sharp knife) to create that beautiful pattern. Stuffed with mushrooms, garlic and cheese, it tastes as delicious as it looks.
Ingredients 8
100 g salted butter
1⁄3 cup white button mushroom, thinly sliced
6 garlic cloves, small, minced
1 White Sourdough Loaf
20 cubes Cheddar cheese
4 spring onions, chopped
1⁄4 cup mozzarella cheese, grated
1 tbsp fresh parsley, chopped
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Method 8
Preheat oven to 180°C (160°C fan-forced).
Heat the in a small heavy-bottomed saucepan on medium. When melted, add the and . Cook for a couple of minutes until garlic and mushrooms start turning a shade darker. Remove from heat.
Place the on a piece of aluminium foil larger than the loaf. Roll up the edges of the foil to create a bowl for the bread.
Using a sharp knife, score a criss-cross pattern (about 3cm wide) without cutting all the way through (but cutting three-quarters of the way down into the ). Spoon the and butter into the cracks.
Push the cubes between each diamond-shaped portion of the bread. Top with the , pushing them into the cracks.
Cover the with more foil and bake in the preheated oven for 20 minutes.
Remove from oven and take off the top foil. Scatter the grated over the bread. Increase oven temperature to 190°C and bake uncovered in the oven for 10 minutes until golden and crispy.
Remove from oven, garnish with the and serve right away.
