CHEESE AND MUSHROOM STUFFED BREAD ROLLS
Everyone loved these stuffed cheesy rolls – I managed to get half of a roll before the gorgeous sons and their friends demolished them and looked for more. The crispy bread with soft creamy interior a whack of garlic just proved to be irresistible! Next time I make these, I shall double the recipe. Fabulous party food and equally good as an after school snack or weekend lunch.
6 part-baked bread rolls
100 g cream cheese
3 button mushrooms, finely sliced
1 clove garlic, finely chopped
½ tsp chilli flakes
Good grind of black pepper
½ cup cheddar, grated plus a little extra to put on top
Parsley, finely chopped
Preheat your oven to 200°C/400°F.
Cut an oblong hole in the top of the rolls and remove some of the bread so there is a space for the filling. I just pulled some of the centre out of the rolls leaving approximately a 1 cm crust all around.
Combine the cream cheese, garlic, mushrooms, grated cheese, chilli flakes and black pepper in a small bowl.
Carefully fill the bread rolls with the creamy cheese filling.
Sprinkle some extra grated cheese over the top of the rolls and bake for 10 minutes until the bread is golden and the cheese has melted.
Sprinkle with finely chopped parsley and serve.