A soft and moreish pull apart loaf made from sautéd garlic mushrooms, mozzarella and tasty cheese. Best served warm from the oven.
If you like a good pull apart loaf, you have to try my epic Mushroom Pull Apart Loaf. These yummy scrolls can be served for lunch, as a snack or on a picnic. Personally, I like to eat mine fresh out of the oven when the loaf is still warm.
The homemade dough really makes this recipe. If you have the time, it's a good idea to make the dough the night before. This gives it plenty of time to rise.
How to make Mushroom pull apart loaf:
Add flour, salt and dried yeast to a large bowl and whisk together. Pour in the warm water and olive oil then mix it all together to combine.
Use your hands to bring it all together so there is no flour left in the bowl. Cover with a tea towel and leave on the bench overnight or for 6-24 hours.
To make the loaf: Preheat the oven to 200°C fan bake. Line a large baking dish with paper. Heat butter in a frying pan then add the mushrooms.
Cook until tender then stir in the garlic and Italian herbs. Cook for one more minute, then take off the heat to cool.
Dust the bench with flour and shape dough into a large ball. Knead lightly to combine.
Shape into a rectangle then use a rolling pin dusted in flour to roll dough about 1-2 cm thick. Spread the warm mushrooms over the dough then sprinkle over both cheeses. Roll up tightly and cut into 12 even slices.
Place each slice next to each other inside the lined baking tray. Sprinkle over any extra cheese.
Bake for 30 minutes until the cheese is golden on top and the dough is cooked through. This delicious loaf is best served warm.
If you love scrolls, check out my other great recipes for Lunchbox Scrolls and Cheesy Buffalo Chicken Scrolls.
Common questions for MUSHROOM LOAF:
What other ingredients could I add? You could add some bacon to the pan when you sauté the mushrooms. Sliced roasted peppers, olives or sun-dried tomatoes would be good additions too.
How long will these keep for? This loaf is best eaten on the day it's made, but will keep well in an airtight container for up to two days.
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Mushroom Pull Apart Loaf
An easy pull apart loaf made with homemade dough, sautéd mushrooms and lots of yummy cheese.
Ingredients
- 3 cups plain white flour
- 1 tsp active dried yeast
- 1 tsp salt
- 1 ¼ cups warm water
- 1 Tbsp olive oil
- 1 Tbsp butter
- 200g mushrooms, sliced
- 3 garlic cloves, crushed
- 1 Tbsp Italian herbs
- 100g mozzarella, grated
- 100g tasty cheese, grated
Instructions
- Add flour, salt and dried yeast to a large bowl and whisk together.
- Pour in the warm water and olive oil then mix it all together to combine. Use your hands to bring it all together so there is no flour left in the bowl.
- Cover with a tea towel and leave on the bench overnight or for 6-24 hours.
- To make the loaf: Preheat the oven to 200°C fan bake. Line a large baking dish with paper.
- Heat butter in a frying pan then add the mushrooms. Cook until tender then stir in the garlic and Italian herbs. Cook for one more minute, then take off the heat to cool.
- Dust the bench with flour and shape dough into a large ball. Knead lightly to combine.
- Shape into a rectangle then use a rolling pin dusted in flour to roll dough about 1-2 cm thick. Spread the warm mushrooms over the dough then sprinkle over both cheeses. Roll up tightly and cut into 12 even slices.
- Place each slice next to each other inside the lined baking tray. Sprinkle over any extra cheese.
- Bake for 30 minutes until the cheese is golden on top and the dough is cooked through. This delicious loaf is best served warm.
Notes
- You could jazz this up by adding in other ingredients like roasted peppers, feta or sliced olives.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 311mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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