This cheesy pull-apart bread appetizer is a cheese lover's dream and is guaranteed to be a crowd-pleaser at any party!
Cheese and bread are always an awesome combination, and melty cheese and bread, well who can resist that! There are lots of flavor combination options when it comes to pull-apart bread, and of course, they always include cheese. This one combines swiss cheese and mushrooms for an extra special taste. Throw in a few mix-ins like poppy seeds and Dijon mustard and you have perfection. Just one bite of this warm, toasty bread and you'll be wanting more!
I often bond with people over food....it creates an instant common connection. The original recipe for this bread was shared with me by a co-worker at my first job out of college. Some of the original ingredients do still remain, however, it was the idea of the cheesy warm bread that kept me making and tweaking it year after year. It has always been one of my favorites for football and other "Sunday Funday" parties.
Why you’ll love this recipe
- Cheese! Do I really need to say more?!
- The flavors are fantastic. Swiss cheese, mushrooms and dijon just work well together.
- Great for parties. This bread is always a crowd pleaser and there are rarely any leftovers, but if there are you can actually reheat to enjoy at a later time!
The full list of ingredients and quantities can be found in the recipe card below.
- Swiss cheese: I recommond a block of standard swiss cheese that you grate yourself.
- Sourdough bread: An oblong shaped loaf is ideal (similar to what you see in the image above) but a sourdough round works as well. An Italian loaf with a good, hearty crust will work too. It needs to be able to hold up to all the slicing! The loaf should weigh about a pound. It's ok if the size isn't exact - you might just have a little bit a cheese left over!
- Mushrooms: I use sliced baby bellas for this recipe.
- Green onions: You'll need one or two onions.
- Spices: poppy seeds
- Pantry staples: Dijon mustard, unsalted butter
How to make this recipe
I'm not gonna lie, there is a lot of cheese in this, and once you start eating, it's a little hard to stop. But it's totally worth it!
Slice the bread. You'll be cutting the bread in a grid pattern, making sure you don’t cut all the way through the bottom. You want the loaf to stay together so you can pull out those cheese bites! Slice the loaf in one direction first, I usually do lengthwise if I'm using an oval loaf. Then slice across at a 90-degree angle to create cubes. If a few pieces fall out, just pop them back in. Once the cheese melts it will hold it all together.
Make the cheese mixture. In a large bowl, you'll mix the cheese, mushrooms, green onions, poppy seeds and butter. The better everything is mixed, the easier it is to stuff the bread.
Stuff the bread. This step is a little bit messy so I recommend you do this on a baking sheet covered with parchment paper. You want to get the cheese as far down in the bread as possible while being careful not to break it apart. Check out the video above to get a better idea of how to best stuff it.
Bake and enjoy. This bread is best served straight out of the oven. I normally transfer to a large serving dish and serve immediately.
Make-ahead tip: The bread can be stuffed a few hours ahead of when you plan to serve it. If you are going to stuff it ahead of time, wrap it in foil and store it in the refrigerator until you are ready to bake it.
Any leftovers can be tightly wrapped in foil and refrigerated for a day or two. When ready to reheat, sprinkle the loaf with a little extra cheese and throw it under the broiler for about 5 minutes, until warm and bubbly.
Tools you'll want for this recipe
Bread Knife (not an affiliate link) – Using a serrated bread knife makes slicing any type of bread much easier. I find it also works well for slicing hard cheeses.
This bread makes a great centerpiece for a game day party menu. I'd serve it with this Instant Pot Beef Chili, some Caramelized Onion Dip and Black Bean Taco Cups. Or check out the entire Game Day Recipe Index for more ideas!
Cheesy Pull-Apart Game Day Bread Recipe
- 1 large loaf sourdough or crusty Italian bread
- 2 ½ cups grated swiss cheese
- ½ cup sliced mushrooms
- ⅓ cup sliced green onions
- 2 tablespoon poppy seeds
- 1 tablespoon dijon mustard
- 3 tablespoon butter, (melted)
- Heat the oven. Preheat oven to 350° F.
- Slice the bread. Using a serrated bread knife, slice the bread lengthwise and crosswise, forming cubes, making sure NOT to slice all the way through the bottom. The bread "cubes" should still be attached at the bottom of the loaf.
- Make the cheese mixture. Mix cheese, mushrooms, onions, poppy seeds and mustard in a large mixing bowl. Add the melted butter and mix until well combined. Stuff the bread with the cheese mix, being sure to stuff it all the way down to the bottom of each slice in the bread. Don't worry if a few of the bread cubes pop out while you are stuffing the cheese in, just push them back in. Once the cheese melts it will hold everything together.
- Bake the bread. Place the loaf on a baking sheet lined with parchment paper and bake for 30-35 minutes until cheese is melted and bread is golden brown.
- Serve. Remove from oven and serve immediately.
- While I recommend serving this bread right out of the oven, any leftovers can be wrapped in foil and reheated under the broiler for about 5 minutes.
This post was originally published in January 2017. It was updated in December 2021 with some new information. No changes were made to the original recipe.