Lifestyle
Meat-free Monday just got better with cheesy mushroom bread
This dish is wonderfully budget-friendly, can feed a family of four, and takes just 30 minutes of prep time.
Simple ingredient and a quick prep make cheesy mushroom pull-apart bread the perfect choice for a meat-free Monday. If you prefer things hot and spicy in your kitchen, throw in some chopped jalapeño. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 400 g button mushrooms, sliced
- 4 tbsp butter
- 1 tsp dried oregano
- 4 cloves garlic, finely grated
- 750 g store bought pizza dough
- 50 g Parmesan cheese, grated
- 200 g cheddar cheese, grated
- ¼ cup fresh parsley, roughly chopped
- Olive oil
- Salt and pepper, to taste
Method
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Preheat oven to 180˚C.
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Grease a bundt pan with a little olive oil.
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Heat a drizzle of olive oil in a large frying pan.
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Pan fry the mushrooms until golden brown and they have released their liquid. Season lightly with salt and pepper.
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Melt the butter along with the garlic in a small saucepan. When the garlic smells fragrant add the oregano and remove from the heat.
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On a lightly floured surface, cut the dough into golf ball sized chunks. Dip the pieces of dough in the garlic butter and then the parmesan cheese.
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Arrange in the greased bundt tin in a single layer. Top the layer with golden brown mushrooms, fresh parsley and cheddar. Repeat until you have finished all the dough and fillings. Finish with a sprinkle of parmesan cheese.
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Leave the dough to rest for 15-20 minutes until it has puffed up slightly.
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Place bundt pan on a baking tray and bake for 35-40 minutes until golden brown and cooked through. Allow to cool slightly and then remove from the bundt pan.
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Serve mushroom monkey bread warm as a tear and share loaf.
