Cheesy Mushroom Bread

At the end of January while in search of possible Super Bowl recipes, I read a post from Beantown Baker on my Google Reader.  I say "read," but I might have drooled too.  How can you not?  Cheese, mushrooms, butter, and bread...yes, please! 

So I was a bit lazy with this one.  I could have actually taken the time to stuff the mushrooms into each and every crevice, but I didn't.  I simply wasn't patient enough; I just shoved in what I could and threw the rest on top.  Now the result may not be as pretty as Jen's in Boston, but it was still glorious in taste!  The true genius of this recipe is that with the bread scored horizontally and vertically, you can essentially pull bites apart--a perfect appetizer!  Again, if I'd been more diligent stuffing the mushrooms, you'd more clearly see that pull-apart feature.  How 'bout I zoom in a bit?  Well, at least you see the cheesy, melty goodness.

Cheesy Mushroom Bread 

from Jen @ Beantown Baker

For the mushrooms:

12 oz sliced cremini mushrooms

1 tablespoon butter

1 tablespoon chopped fresh thyme

1. Heat a skillet over medium heat. Add the butter.  Once melted, add the mushrooms. Cook 4-5 minutes until they start to sweat.  Add the thyme and continue to cook 3-4 minutes.
2. Set mushrooms aside and let them cool.

For the bread:

1 loaf sourdough bread

12 ounces Provolone cheese, thinly sliced

1/2 cup (1 stick) butter, melted

1/2 cup green onion, finely diced

2 teaspoons poppy seeds

1. Preheat the oven to 350 degrees.
2. Cut the bread lengthwise and widthwise without cutting through the bottom crust.  This can be a little tricky with the second round of cuts, but the bread is forgiving.  The key is using a good serrated knife.
3. Place the loaf on a foil-lined baking sheet.
4. Insert cheese slices in between cuts.  Place cooled mushrooms between the cuts.  Use your fingers to push down the mushrooms into the loaf (this is my impatient moment).
5. Combine butter, onion, and poppy seeds.  Drizzle over bread.  Place and mold foil around the loaf.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap the bread and bake for 10 additional minutes, or until cheese is melted.

The basic method of this bread appetizer offers limitless possibilities.  Try different breads, different toppings.  Need some ideas?  Here are some combos that come to my mind (I would omit the poppy seeds and green onions unless noted):

Pizza-ish:  Use mozzarella/Parmesan; stuff with pepperoni, peppers, onions, mushrooms, etc. (I would saute veggies in olive oil/butter beforehand). 

Greek-ish: Use mozzarella/feta; stuff with kalamata olives, red onions, grape tomatoes, and sprinkle with oregano and olive oil. 

American-ish: Use cheddar and/or Monterey jack; stuff with crumbled cooked bacon and after baking top with green onions (if you're feeling really dangerous, have a side of ranch for dipping).