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!
They work great as a snack dinner a luscious lunch or an interesting appetizer.

Close up of Cheesy Mushroom Stuffed Garlic Breads topped with parsley.
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Waaaay better than a boring old sandwich, these melty, hot stuffed petit pains are a thing of beauty!

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

And the good thing about these stuffed breads, is they’re made from par-baked rolls – the ones in the vacuum packed bags, that last for ages.
They’re a great store-cupboard essential, so you can have warm, crusty fresh tasting bread any time.

📋 What do we need?

Ingredients for Cheesy Mushroom Stuffed Garlic Breads on wooden background.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Don’t throw away those pieces of bread you cut out – check out the recipe card further down to see some ideas for how to use them.

Cheesy Mushroom Stuffed Garlic Breads topped with parsley on a tray. The stuffed bread closest to the front has been sliced in half.

🍽️ What to serve it with

Cheesy Mushroom Stuffed Garlic Breads on a tray lined with baking parchment.

Now i’ve done this Savoury Stuffed Bread (I also have a beautiful spinach and bacon stuffed bread version), I’m thinking of a sweet version too…


Nutella, banana, chopped nuts and marshmallows? What do you think?

🍲 More Magnificent Mushroom recipes

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4.67 from 9 votes

15 minute Creamy Garlic & Mushroom Stuffed Bread

Delicious creamy garlic cheesiness stuffed into petit pans and baked until golden brown.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Course: Lunch
Cuisine: British


  • 4 part-baked petit pains or rolls
  • 8 small mushrooms sliced
  • 120 g (1/2 cup) cream cheese
  • 3 tbsp creme fraiche
  • 1 garlic clove peeled and crushed
  • 50 g (1/2 packed cup) mature cheddar cheese grated
  • 1 pinch freshly ground black pepper


  • 25 g (1/4 packed cup) mature cheddar cheese grated

To Serve:

  • 2 tbsp chopped fresh parsley
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  • Preheat oven to 200C/400F (fan).
  • 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 pierce the bottom of the rolls.
    4 part-baked petit pains or rolls
  • Place the rolls on a baking tray. Discard the scooped-out bread (or save it to use for homemade breadcrumbs or croutons).
  • Mix together the mushrooms, cream cheese, creme fraiche, and garlic in a bowl. Stir the cheese and the black pepper.
    8 small mushrooms, 120 g (1/2 cup) cream cheese, 3 tbsp creme fraiche, 1 garlic clove, 50 g (1/2 packed cup) mature cheddar cheese, 1 pinch freshly ground black pepper
  • Spoon the mixture into the bread rolls.
  • Top the stuffed bread rolls with a little more cheese.
    25 g (1/4 packed cup) mature cheddar cheese
  • Place in the oven and cook for 10 minutes – until the bread and cheese is golden brown.
  • Remove from the oven and sprinkle with fresh parsley before serving.
    2 tbsp chopped fresh parsley



What to do with the leftover scooped out bread 
  • Use for dipping! Drizzle with olive oil and a little salt and pepper, then place in the oven with the stuffed breads
  • Make breadcrumbs: Grate or whizz in a food processor, then place in a bag and freeze.
  • Make croutons: Chop into 1 cm pieces, drizzle with oil, salt and pepper and bake in the oven at 200C/400F for 5-8 minutes, until golden.
  • Make garlic bread bites: Brush/spread on garlic butter and bake in the oven at 200C/400F for 3-5 minutes, until golden, but still a little soft.
  • Make cheese-on-toast toppers for soup: Top with grated cheese, then grill (broil) until the cheese is bubbling.
Can I make it ahead?
You can make the filling ahead of time, or make the filling and stuff the breads (but don’t bake). Make up to a day ahead, then store, covered, in the refrigerator until ready to bake.
I wouldn’t recommend baking the stuffed breads ahead of time, then reheating as I think the breads would go too hard and crispy.
Ingredient swaps
Keep the cream cheese, creme fraiche and cheddar, and then add what you like….
  • Cooked chicken
  • Chopped peppers
  • Jalapeños
  • Pepperoni
  • Ham
  • Sweetcorn
  • Think of your favourite pizza topping and stuff it in!
Nutritional information approximate, per roll.


Calories: 329kcal | Carbohydrates: 26g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 470mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published May 2015. Updated February 2023 with new photos, video, housekeeping and a couple of recipe tweaks.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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  1. Munira Alvi says:

    Hey Nicky!! These creamy garlic mushroom bread have been an absolute hit! It’s a major evil bomb which no one can resist. hats off to you for this amazing recipe. It’s actually your first recipe which I tried & it’s been perfect. I also added chicken & capsicum in it. I’m definitely going going to be following more of your recipes..

  2. pamela says:

    Everything looks so yummy.

  3. Ginger Rohloff says:

    Could these be prepared, not cooked, and then frozen for later use?

    1. Nicky Corbishley says:

      Hi Ginger,
      I haven’t tried freezing ahead, but I’m not confident they’d hold up to freezing. I think the liquid in the sour cream and mayo might separate when defrosting – which would make the bread go soggy.

  4. Gail Plaskiewicz says:

    How could I make this without the cream cheese, sour cream or mayo? Do I need to have those because I don’t like any of them. I’m thinking of just using more shredded cheese, maybe 2 different kinds, chicken or sausage, maybe a cheese sauce and some veggies like carrots? I like this idea though. I would probably use the inside of the bread for bread crumbs or cubes. This looks yummy!

    1. Nicky Corbishley says:

      Hi Gail,
      Essentially this is a stuffed bread recipe filled with a baked cheesy dip, so you really need the cream cheese, sour cream and mayo to get that creamy, cheesy quality. I think just using cheese and meat/veg would make the bread very dry. Using a thick cheese sauce may work ok though. Hope it works out for you 🙂

  5. sempredolce says:

    Nicky, I made this on Sunday and it was awesome! Thanks for a delicious recipe!!

    1. Nicky Corbishley says:

      Brilliant! Thanks for coming back to let me know how it went Lexi 🙂

  6. Life With Lorelai says:

    YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door OPENS tonight at 9pm Pacific Time. 🙂

    Life With Lorelai

    1. Nicky Corbishley says:

      Thanks for yumming Lorelai 🙂
      Sorry I missed the link party, but I’ll come along to the next one!

  7. Amy says:

    You are evil with your delicious carbiness plans! I love the sound of these, and wouldn’t they make a great appetiser for a casual dinner gathering if you used the mini rolls! I love stuffed things, and I cannot wait to make these, oh and I can’t wait to see your sweet version 🙂

    1. Nicky Corbishley says:

      Thanks Amy 🙂
      By the way, I tried that gluten free delicious alchemy bread mix. Really good! Quite a thick crust (I brushed the hot crust with some melted butter to soften it a little), but the inside was fluffy and springy. Personally i’d add a 1/4 tsp of salt next time for extra flavour, but we all really enjoyed it.

  8. Julie is Hostess At Heart says:

    Another amazing recipe Nicky! Love everything in these sandwiches.

    1. Nicky Corbishley says:

      Thanks Julie 🙂

  9. Matt @ Plating Pixels says:

    Who cares about calories when you can eat something as fun and creative as this. Hats of to you, love this! I recently made pizza topped bread slices but this is so much better. Pinned and will definitely try!

    1. Nicky Corbishley says:

      Pizza topped bread sounds awesome to me. I bet the kids would love that in their packed lunch rather than their usual sandwiches! Hope you enjoy Matt 🙂

  10. anniesnomsblog says:

    Heck, carb or calorie overload these look insanely amazing!! I love me some carbs haha!

    1. Nicky Corbishley says:

      ha ha thanks Annie 🙂