Mushroom & Swiss Pull Apart Bread | An amazingly easy and mouth watering appetizer!
It is the coldest day of the year . . . or the last several years.
Here in Wisconsin, right now we are checking in at a blustery -17.
This would all be interesting, fascinating even, except that today is supposed to be the first day back at school after Christmas break.
I’ve been robbed people.
Friday was a loooong day with the kids (even with a nice break in the morning when they were both at a playdate). By 5 pm I was ready to lose it. Cabin fever, so much time together, and not nearly enough of normalcy – normal bedtimes, nap times, mealtimes, etc – my kids were losing it too.
And then my phone rang and it was the the automated system at school saying that there would be no school on Monday.
The upside to all of this is that I don’t have to leave the house today. In fact, it is very advisable that I don’t leave the house today. And I’m a total hermit at heart, so that’s a total win.
Now this bread. It’s adapted from a Chef in Training recipe. If you don’t follow Chef in Training already, first where have you been? And second, you should! I have had the pleasure of being her collections contributor for the last several months, and I feel like I’ve learned so much from her about photography, graphics, recipes. She’s awesome.
This Mushroom and Swiss Pull Apart Bread is sooooo tasty. It has so few ingredients, and isn’t difficult to make, but it’s super delicious, and will be one of those appetizers that people keep coming back to for another sneaky bite.
Mushroom and Swiss Pull Apart Bread
- 1 stick butter
- 8 oz mushrooms, sliced and chopped
- 8 oz swiss cheese, grated
- 1 loaf of sour dough bread
- Preheat your oven to 350 degrees.
- Melt a stick of butter over medium heat. While it is melting, cut the loaf of bread length-wise and width-wise. Don’t cut all the way to the bottom.
- Add the mushrooms to butter and sauté until soft.
- Stuff the bread with half of the shredded cheese. Using a spoon, add the mushrooms to the bread, attempting to evenly distribute it throughout the slots in the bread. Pour whatever is left from the pan over the bread. Add the remainder of the cheese to the bread.
- Loosely cover the bread with tin foil, and bake for about 20 minutes. Serve immediately.
Need more appetizers?