Mushroom Stuffed Bread

Name: Mushroom Stuffed Bread
Ingredients: 4 rolls or part-baked petit pains; 8 mushrooms small, chopped; 1/2 cup cream cheese; 2 tablespoons sour cream; 1 tablespoon mayonnaise; 1 garlic clove peeled and crushed; 3/4 cup mature cheddar cheese firmly packed, grated; 1 pinch freshly ground black pepper; fresh parsley Chopped, for garnish; bacon crumble for garnish

10 ingredients

6 steps

Ingredients

4 rolls or part-baked petit pains
8 mushrooms small, chopped
1/2 cup cream cheese
2 tablespoons sour cream
1 tablespoon mayonnaise
1 garlic clove peeled and crushed
3/4 cup mature cheddar cheese firmly packed, grated
1 pinch freshly ground black pepper
fresh parsley Chopped, for garnish
bacon crumble for garnish

Directions

1

Preheat oven to 200c/400f.
2

Take the part baked rolls out of the packaging and place on a cutting 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

Mix together the mushrooms, cream cheese, sour cream, mayonnaise and garlic in a bowl. Stir in half the cheese and the black pepper.
4

Spoon the mixture into the bread rolls and top with the remaining cheese.
5

Place in the oven and cook for 10 minutes - until the bread and cheese is golden brown.
6

Remove from the oven and sprinkle with fresh parsley and bacon crumble before serving.