Ingredient
4 loaves of French bread (mini leaven)
4 ounces of cream cheese (room temperature)
2 tablespoons sour cream
1 tablespoon mayonnaise
2 garlic cloves (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 liter of crimini mushrooms (minced)
1 cup grated cheddar cheese (divided)
2 tablespoons fresh parsley (chopped and divided)
Preparation!
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet of parchment paper.
Use a sharp knife and cut a V over each mini bun, then partially hollow out the center of each bun. Place the hollowed-out breads on the prepared baking sheet.
In a medium bowl, combine the cream cheese, sour cream, mayonnaise, garlic, salt and pepper. Add the mushrooms, ¾ cup cheddar cheese and 1 tablespoon parsley. Mix until everything is combined.
Place the mushroom mixture in the prepared breads and garnish with the remaining cheddar.
Place the stuffed breads in the oven and bake for 8 to 9 minutes. Then increase the heat to toast and toast the stuffed bread until the cheese is golden.
Let the stuffed breads cool slightly before serving. The filling will be hot! Garnish with the rest of the parsley.