Creamy Garlic & Mushroom Stuffed Bread Rolls

These Creamy Garlic & Mushroom Stuffed Bread Rolls have delicious creamy garlic cheesiness stuffed into petit pans and baked until golden brown. Super easy to make and ready in 15 minutes!

Waaaay better than a boring old sandwich, check out these melty, hot stuffed petit pains.

Bread is a wonderful thing – be it sweet toasties, beautiful brioche or ale bread rolls (ok, maybe sandwiches aren’t that boring).  You just can’t beat bread for a quick lunch.

I know bread is the king of carbiness (made up word?), but unlike a normal sandwich, you aren’t eating the whole roll here.  A good chunk of the bread is scooped out and replaced with the lusciously good filling.

Goodbye carby interior of bread roll!

Hello very slightly less carby exterior of bread roll filled with what is actually way more calorific than the actual bread was.  Oops.

Ingredients

• 4 part-baked petit pains or rolls Use gluten-free part-baked rolls if required – they’re pretty easy to get hold of
• 8 small mushrooms sliced
• 120 g (1/2 cup) cream cheese
• 2 tbsp sour cream
• 1 tbsp mayonnaise
• 1 garlic clove peeled and crushed
• 75 g (3/4 cup, firmly packed) mature cheddar cheese, grated
• 1 pinch of freshly ground black pepper
• 2 tbsp Chopped fresh parsley to serve

Instructions

1. Preheat oven to 200C/400F.
2. Take the part baked rolls out of the packaging and place on a chopping board. Using a sharp knife, carefully cut out an oblong hole from the top of the rolls. Scoop out the bread, ensuring you don’t piece the bottom of the rolls. Place the rolls on a baking tray. Discard the scooped out bread (or save and cook later with some drizzled on garlic butter ????).
3. ....................................

for full recipes please see : www.kitchensanctuary.com

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