If you’re looking for a nice side dish for soup, this Mushroom And Mozzarella Pull Apart Muffins recipe is it. It comes together quickly, using canned biscuits as the base.
For more ideas of what to make, check out all of our recipes.
Bread and soup go together hand. You want that little bit of delicious carb to dunk into the nice warm soup. Personally, I don’t want just a plain piece of bread. I don’t do boring dinners.
So when I make our mushroom for bisque recipe, I make these mushroom and mozzarella pull apart muffins.
They’re the perfect compliment to the soup, filled with a flavorful mushroom and gooey mozzarella mixture.
The best part about them , besides the fact that they taste really good, is that they’re so incredibly easy to make.
The base of these pull apart muffins is actually store-bought refrigerated biscuit dough. You don’t have to worry about warming east or approving dough to get these on your table they’re ready and just a handful of minutes.
If you bought too many packs of biscuits and you need to figure out what to do with them, you’re in luck. We have a great list of Easy Canned Biscuits recipes with a ton of ideas, from pizza to pot pies.
Mushroom And Mozzarella Pull Apart Muffins Ingredients:
You can get the full list of ingredients with measurements in the printable recipe card below.
- White button mushrooms – You can substitute baby Bella mushrooms, however, white button mushroom are usually cheaper and when you cook them, they turn brown anyway.
- Salt – This is to help draw the moisture out of the mushrooms so they don’t make your muffins soggy when they bake.
- Garlic powder – This is to the mushrooms after much of the moisture is pulled out so they don’t taste bland.
- Refrigerated biscuit dough – The buttered biscuit dough works better because it adds another layer of flavor to the muffins. You also want to make sure you don’t buy the flaky dough because it will fall apart.
- Mozzarella cheese – You want to buy a block of mozzarella and shred it yourself rather than buying bagged shredded cheese because that won’t melt well.
- Olive oil – This is to bind the ingredients together to assure the muffins don’t get stuck in the muffin pan.
How To Make Mushroom And Mozzarella Pull Apart Muffins:
Pre-heat the oven to 350 F.
Wash the mushrooms.
Make sure you really wash them and remove any dirt that was left on them in the packaging. Store bought mushrooms are usually pretty dirty so you wanna make sure to clean them very well
Dice mushrooms very finely.
They will get smaller as they cook down, but you still do want them pretty small to start.
Heat a little olive oil in medium skillet over medium high heat.
Add the mushrooms to the pan.
Cook about five minutes.
Sprinkle them with salt and garlic powder.
Cook them another five minutes until they are a really rich, brown color.
Quick note: I always season my mushrooms at the halfway point for two reasons. First, much of the moisture from the mushrooms is released when you initially cook them so any seasoning you added before they’re in the pan gets lost in the moisture.
Second, When you add salt later in the cooking process, it helps Firm up the giving them a better texture. If you don’t do this, you end up with a mushy kind of mushroom that isn’t very appealing to eat.
Set the mushrooms aside to cool slightly.
You don’t have to cool them if you don’t have time, but they incorporate better if they slightly cooled.
Remove the biscuit dough from the package.
Cut each biscuit into six equal pieces.
When you’re done, put the biscuit pieces into a large bowl.
Shredded the mozzarella cheese.
I say this every time we post a recipe with melted cheese, but you really want to Start with a block of cheese and shred it rather than using pre-shredded bagged cheese.
Bagged cheese is coded in a preservative to assure that it doesn’t clump together in the bag. The trouble with that is it prevents the cheese from melting properly when it’s heated.
Sure, it takes a couple extra minutes to shred a block of cheese, but it’s worth it. Plus, you need something to do while the mushrooms are cooking anyway.
Add the shredded cheese to the bowl with the biscuit dough pieces.
Add in the cooled mushroom pieces.
Drizzle the biscuit dough pieces with the olive oil.
Stir until combined.
I usually stir with my hands because that’s a little easier to assure everything is evenly distributed.
Divide the biscuit mixture into muffin cavities.
You don’t need to use any non-stick cooking spray. There’s enough oil that these won’t stick in each muffin cup. However, if you’re worried, you can definitely use some spray.
Personally, I put four pieces in each cavity, which makes a dozen muffins.
Quick note: I actually put one piece in each of the 12 cavities, then a second in each, etc. If you put all four together at the same time, they get a little sticky and you don’t get the pull-apart bread feel that you’re going for.
If there’s any mushroom or cheese left in the bowl, make sure to put that on top of each muffin.
Bake for 15 minutes until the muffins are golden brown and the biscuit dough is cooked through. Oven temperatures vary, so yours may need a little more baking time.
Let the muffins cool slightly before removing them from the muffin tin.
Mushroom And Mozzarella Pull Apart Muffins: Frequently Asked Questions
If you have any leftovers, wait until they’ve cooled completely, then put them in an airtight container and store them in the fridge. They’ll last about five days this year.
We love making these to go with our Mushroom Feta Bisque. Of course, you can serve them with any soup you prefer.
More Pull Apart Muffins:
These aren’t the only pull apart muffins we make to go with soup. We also make Cheddar Garlic Pull Apart Muffins with cheddar cheese and garlic. Those go really well with tomato soup.
And, if you like muffins, check out our list of Unusual Muffin Recipes for some fun ideas.
Mushroom And Mozzarella Pull Apart Muffins
If you’re looking for a nice side dish for soup, this Mushroom And Mozzarella Pull Apart Muffins recipe is it. It comes together quickly, using canned biscuits as the base.
Ingredients
- 8 oz. white button mushrooms
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 8 count refrigerated biscuit dough
- 4 oz. mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Pre-heat the oven to 350 F.
- Wash the mushrooms.
- Dice the mushrooms very finely.
- Heat a little olive oil in medium skillet over medium high heat.
- Add the mushrooms to the pan.
- Cook about five minutes.
- Sprinkle them with salt and garlic powder.
- Cook them another five minutes until they are a really rich, brown color. Set the mushrooms aside to cool slightly.
- Remove the biscuit dough from the package.
- Cut each biscuit into six equal pieces.
- Put the biscuit pieces into a large bowl.
- Shredded the mozzarella cheese.
- Add the shredded cheese to the bowl with the biscuit dough pieces.
- Add in the cooled mushroom pieces.
- Drizzle the biscuit dough pieces with the olive oil.
- Stir until combined.
- Divide the biscuit mixture into muffin cavities. (4 per cavity). If there’s any mushroom or cheese left in the bowl, make sure to put that on top of each muffin.
- Bake for 15 minutes until the muffins are golden brown and the biscuit dough is cooked through.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 155Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 600mgCarbohydrates 21gFiber 1gSugar 2gProtein 5g
Have you tried this Mushroom And Mozzarella Pull Apart Muffins recipe? Let us know how it went in the comments.