My friend Kathy brought this to one of our Wednesday Wine Night events and I hadn’t even swallowed my first bite before I was screaming for the recipe.
It’s basically just bread that’s been scored and then mushrooms and Swiss cheese are stuffed in the crevices. Oh…and there’s lots of butter involved.
Sprinkle with some poppy seeds and bake and you’ve got yourself an oozy-gooey cheesy pull-apart mushroom bread appetizer. I took this to a party at friend Karen’s house for a cookbook celebration and had several requests for the recipe. And thanks to Kirsten for being my hand model.
Mushroom Bread Appetizer
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
An easy crowd pleasing can't stop eating bread and mushroom appetizer recipe.
Course: Appetizer
Cuisine: American
Servings: 10
Ingredients
- 1 loaf Vienna bread
- 1 pound Swiss cheese grated
- 8 ounces fresh mushrooms rough chopped
- 3 green onions thin sliced
- 2 tablespoons poppy seeds
- 1 teaspoon seasoned salt
- 1 cup butter
- 1 1/2 teaspoons lemon juice
- 1 tablespoon dry mustard
Instructions
- Score bread both directions without cutting through. Stuff with cheese and mushrooms. Sprinkle on onion, poppy seeds and salt. Mix melted butter, lemon juice, mustard. Drizzle over top. Completely wrap with foil and put on cookie sheet. Bake 350 degrees for one hour.
Mushroom Bread…It’s What’s for an Appetizer.
Kirsten@ My Kitchen in the Rockies says
October 21, 2012 at 11:57 amIt was delicious, Lea Ann.Thanks for bringing it to Karen’s so I could try it, too.
Holly says
October 21, 2012 at 3:22 pmYeah- so happy to have this recipe! This will make an appearance at my house sometime over the holidays this year. I’d better make it when I have company with whom to share it or else I’d eat the whole thing. It was tasty!
Velva says
October 21, 2012 at 3:45 pmLee Ann, this looks so good. What a savory appetizer. Awesome.
Velva
Lea Ann says
October 22, 2012 at 7:16 amThanks Velva.
Jane says
October 21, 2012 at 4:43 pmThat does look insanely good!
Lea Ann says
October 22, 2012 at 7:16 amGreat description Jane … it’s insanely good. 🙂
Sam @ My Carolina Kitchen says
October 22, 2012 at 5:58 amLots of goodness in this one. I don’t think I’ve ever seen Vienna bread. It reminds me of money bread. Would a regular boule work?
Sam
Lea Ann says
October 22, 2012 at 7:15 amI didn’t use Vienna bread, but do think I’ve seen it. I used a round loaf of Sour Dough from Whole Foods. I thought the bottom of the bread got a little hard in the baking process, so thinking a softer crusted bread is a must.
Larry says
October 22, 2012 at 6:01 amWhen I saw the title, I expected nothing like this – it looks like something very special.
Lea Ann says
October 22, 2012 at 7:14 amIt’s one of those “love at first bite” things.
Karen Harris says
October 22, 2012 at 6:14 amThanks for posting this recipe Lea Ann. Everyone who reads this should definitely try it. It is so delicious.
Lea Ann says
October 22, 2012 at 7:13 amYou’re welcome Karen.
Drick says
October 22, 2012 at 6:43 ambutter – yea! never saw anything like this, and if you screamed at first bite, I know it is a knock-out… perfect for football watching
Lea Ann says
October 22, 2012 at 7:13 amI most definitely screamed at first bite. 🙂 Yes, this is perfect for a football crowd. Always good to hear from you Drick.
dan says
October 22, 2012 at 7:38 amBeen there, eaten that.
Nice job, and great photos : )
Lea Ann says
October 22, 2012 at 7:13 pmThanks Dan, I was rather proud of those photos. Still using my point and shoot.
Jenn's Food Journey says
October 22, 2012 at 7:45 amThat looks AMAZING!!!
Lea Ann says
October 22, 2012 at 7:14 pmYou need to try it Jenn, I thought it was amazing.
Vickie says
October 22, 2012 at 8:57 amYeah! Diet food be gone! 😀
Now we’re talking – I have been dying to know how to make this decadent looking appetizer. My guys are going to be so happy about this one.
Lea Ann says
October 22, 2012 at 7:17 pmReminds me of my favorite Julia quote… “Everything in moderation, including moderation”. 🙂
Susan says
October 22, 2012 at 2:36 pmOh, that does look delicious! I love it when I try a new recipe from a friend and it turns out to be something I want to make it again myself because it’s so good!
Lea Ann says
October 22, 2012 at 7:18 pmSusan, this is definitely one of those. Sooooo good. And I’m so glad I have friends that are willing to share the recipes.
Joanne says
October 23, 2012 at 7:30 amThis bread looks so addictive! The perfect appetizer.
Lea Ann says
October 24, 2012 at 5:39 amThanks Joanne.
Rhonda says
October 23, 2012 at 9:32 amForget bloomin onions, I want this mushroom cheese bloomin bread. Butter, butter, butter…yum.
Lea Ann says
October 24, 2012 at 5:40 amIt’s good Rhonda. So good to hear from you. 🙂
Rocky Mountain Woman says
October 23, 2012 at 11:19 amI could more than likely eat that whole thing myself!
Lea Ann says
October 24, 2012 at 5:40 amYup, it’s one of those type dishes.
Karen says
October 23, 2012 at 11:52 amI’ve seen this all over Pinterest (or something similar). It looks heavenly 🙂
Lea Ann says
October 24, 2012 at 5:41 amI saw another version just recently on Pinterest. Must be the season.
Axelle the french cook says
October 24, 2012 at 12:05 amMushroom. Bread. Cheese . IT CAN’T BE BAD !!!! Yummy !
Lea Ann says
October 24, 2012 at 5:42 amAxelle, I did saute the mushrooms first and added a splash of Marsala. omg
lisaiscooking says
October 27, 2012 at 12:18 pmWhat a fun dish for a party! The melted Swiss cheese with the mushrooms sounds delicious!
Lea Ann says
October 28, 2012 at 8:53 amIt’s a crowd pleaser Lisa. 🙂
Chris says
November 3, 2012 at 10:10 amYou have me thinking of a version of this with pulled pork!
Lea Ann says
November 4, 2012 at 6:05 amI love it when those wheels are turnin Chris.
Vianney says
November 13, 2012 at 6:35 pmDrool~~ my hubby would love this!!
Lea Ann says
November 14, 2012 at 6:50 pmThis is really a good recipe. And yes “drool” is appropriate. 🙂
Vickie says
February 5, 2013 at 8:28 amTried it – HOLY SMOKES! Thanks for sharing. 🙂
Lea Ann says
February 5, 2013 at 5:30 pmI agree Vickie. I’ve not made it since, but I loved that recipe. So glad you enjoyed it and thanks for letting me know.