Cheesy Mushroom Pull Apart Monkey Bread

Monkey bread, pull apart bread, plucking cake or bubble bread. What does all this mean? They are just some of the more common names for a type of bread that is pulled apart and eaten as finger food. The term “monkey bread” sprang about because the bread is pulled and picked apart as if it were being eaten by a monkey. I know, it’s a stretch, but that’s what Wikipedia says, so it’s gotta be true, right?!

Usually “monkey bread” is a sweet bread or dessert, with Hungarian Jewish origins, dating back to the 1880’s. But now it is also being made as a savory type of bread too. It is dough balls that have been rolled in butter and seasonings that are grouped together in a round or bundt baking pan.

I had made some earlier with just the cheese, Cheesey-Garlicky Pull-Apart Bread then I found a recipe that included mushrooms as well, and I LOVE mushrooms, so I just had to make it. I found this recipe from one of the many wonderful blog sites I follow, but I confess, I forget which one. I am very sorry about this. I love to give credit where credit is due, and I usually do, but alas, I forgot to track it this time. Hopefully you will remember and send me a gentle reminder so I can credit you later.

Cheesy Mushroom Pull Apart Monkey Bread

2 cups mushrooms, sliced

4-6 TBSP butter

1 TBSP garlic

1 tsp dried oregano

2 tins of frozen prepared pizza dough

1/2 cup Parmigiano cheese

1 cup shredded cheddar cheese

1/4 cup fresh parsley, chopped

olive oil

salt & pepper to taste

Preheat the oven to 350* F or 180* C.

Spray a bundt pan with cooking spray.

Saute the mushrooms in olive oil with the salt & pepper until they are cooked. Drain off the excess liquid and set aside.

Melt the butter and add the garlic and oregano and combine well.

Cut the dough into equal sized portions and roll into balls. Dip the dough balls into the butter mixture and roll to completely cover. Roll the buttery dough balls into the Parmigiano cheese and completely cover. Place them on a piece of parchment paper and let rest for about 15-20 minutes.

When the dough balls are ready, place half of them around the bottom of the bundt pan. Add a layer of mushrooms, a layer of the shredded cheddar cheese and a layer of the parsley. Repeat the process until you are done.

Bake for about 40-45 minutes or until the the bread is golden brown and cooked completely. Allow to cool slightly, then start pulling it apart and enjoying it bit by bit. It is so ooey and gooey and oh so good. I have already eaten it with some beef stew that Larry made the other day and then again with spaghetti that we had last night. It was just good on day two as it was on day one.

Stay safe, stay warm and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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