These creamy garlic and mushroom stuffed bread rolls are filled with a silky garlic-cheese mixture, nestled into petit pains and baked until golden. Quick to prepare and ready in about 15 minutes, they make a great snack, light dinner, lunch or appetizer.
Far better than a plain sandwich, these hot, melty stuffed petit pains are a real crowd-pleaser.
Bread is endlessly versatile — from sweet toasties and soft brioche buns to rustic artisan rolls — and it’s perfect for a quick, satisfying meal.
These stuffed rolls use par-baked petit pains (the vacuum-packed kind). They’re a handy pantry staple that gives you warm, crusty bread with minimal effort.
📋 What do we need?
📺 Watch how to make it
Full recipe with detailed steps is available in the recipe card below.
👩🍳PRO TIP Don’t discard the bread you scoop out — there are suggestions in the recipe notes for using it.
🍽️ What to serve it with
- As a side to a creamy tomato soup or Tuscan chicken soup
- On a party buffet alongside sausage rolls, Bang Bang chicken or pizza fries
- On their own, or served with a simple green salad or a pasta salad
I’ve made a savoury version here (I also have a spinach-and-bacon filled loaf). A sweet take could work too — Nutella, banana, chopped nuts and marshmallows, perhaps?
🍲 More magnificent mushroom recipes
Dinner
Stuffed Mushrooms
Pasta
Creamy Mushroom Pasta
Appetizers
Garlic Mushroom Nachos
Vegetarian
Tuscan Style Stuffed Mushrooms
Vegetarian
One Pot Mushroom Ragu with Pasta
Soups
Creamy Chicken, Mushroom & Green Chilli Soup
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15 minute Creamy Garlic & Mushroom Stuffed Bread
Ingredients
- 4 part-baked petit pains or rolls
- 8 small mushrooms, sliced
- 120 g cream cheese (1/2 cup)
- 3 tbsp creme fraiche
- 1 garlic clove, peeled and crushed
- 50 g mature cheddar, grated
- 1 pinch freshly ground black pepper
Topping:
- 25 g mature cheddar, grated
To Serve:
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 200°C / 400°F (fan).
- Remove the part-baked rolls from their packaging and place them on a chopping board. Using a sharp knife, cut an oblong hole in the top of each roll and carefully scoop out the soft bread, taking care not to pierce the base.
- Place the hollowed rolls on a baking tray. Reserve the scooped bread for breadcrumbs, croutons or dipping if you wish.
- In a bowl, combine the sliced mushrooms, cream cheese, creme fraiche and crushed garlic. Stir in the grated cheddar and a pinch of black pepper until well mixed.
- Spoon the mixture into the hollowed rolls until they are filled.
- Sprinkle the extra grated cheddar over the top of each stuffed roll.
- Bake for 10 minutes, or until the rolls and cheese are golden and bubbling.
- Remove from the oven and scatter with chopped fresh parsley before serving.
Notes
What to do with the leftover scooped-out bread
- Use for dipping: Toss with olive oil, a little salt and pepper, then bake alongside the stuffed breads.
- Make breadcrumbs: Blitz in a food processor and freeze in a bag for later use.
- Make croutons: Chop into 1 cm pieces, toss with oil, salt and pepper and bake at 200°C / 400°F for 5–8 minutes until golden.
- Make garlic bread bites: Spread with garlic butter and bake at 200°C / 400°F for 3–5 minutes until just golden.
- Make cheese-on-toast toppers: Top slices with grated cheese and grill until bubbling — perfect with soup.
Can I make it ahead?
You can prepare the filling in advance, or fill the rolls up to a day ahead and keep them covered in the fridge. I don’t recommend baking them ahead and reheating, as that can make the bread too hard.
Ingredient swaps
Keep the cream cheese, creme fraiche and cheddar as the base, then add your favourites — cooked chicken, chopped peppers, jalapeños, pepperoni, ham, sweetcorn or any pizza-style topping.
Nutritional information (approximate, per roll) is provided below.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published May 2015 and updated February 2023 with new photos, video and a few recipe tweaks.
Some links in this post may be affiliate links. If you purchase through them I may receive a small commission at no extra cost to you. Nutrition information is approximate.