Stuffed Mushroom Rolls

Stuffed Mushroom Rolls

I bought pizza dough at Trader Joe's this week thinking I'd make pizza. But then life got in the way and Casey took Cooper out to pizza and they came home with a crazy amount of leftovers which meant I'd have to repurpose the dough in some other fashion.

I thought about the garlic butter rolls I made with pizza dough (FOUR) years ago and how popular they were online & in my household. But this time I stuffed them with mushrooms and CHEESE because MUSHROOMS AND CHEESE.  Winning combo if you ask me.

It's the time of year where I want mushroom EVERYTHING. The mushrooms inside these rolls are super garlic-y and have an injection of herbs and creamy Parmesan to make them EVEN BETTER.  If you're looking to make an easy dinner, these would be fantastic with a side of marinara or better yet a little saucer filled with alfredo sauce. Just add a salad to round it all out. I grilled some leftovers on our panini press and served them with eggs & spinach for Sunday breakfast this past weekend. They were crispy perfection.

And we're off!

First we're going to slice the mushrooms.

They go into a hot cast iron skillet. No butter. No oil. TOTALLY DRY.

You want to cook them until they are a little squeaky. It's weird but it totally works. You'll see.

Takes about 5 minutes or so.

Now divide the pizza dough into 12 little rounds.

See mushrooms are cooked WITHOUT ANYTHING!

Now we add butter, thyme and garlic. Cook for another few minutes to soften the garlic.

Stir in the parsley for extra flavor.

CHEEEEEEEEEESE. It makes the mushrooms creamy!

Grab one of the pizza dough rounds. Flatten it and then scoop some of the mushrooms on top.

Roll it up by folding the dough over the mushroom mixture.

Place each stuffed round in a slot of a muffin tin. Brush with melted butter.

Top with a little more cheese. Now BAKE.

Hello little lovers.

The bottoms get a little crispy. And the insides are doughy and full of mushrooms.

Drizzle the tops lightly with olive oil and sprinkle some parsley on top to garnish.


Here are the leftovers for breakfast!


  • Now we add butter, thyme and garlic. Cook for another few minutes to soften the garlic.
  • Stuffed Mushroom Rolls
  • Note: There is a print link embedded within this post, please visit this post to print it.
  • makes 12
  • 1 pound pizza dough
  • 8 oz. sliced crimini mushrooms (about 3 cups)
  • 6 sprigs fresh thyme
  • 3 cloves chopped garlic
  • 1 cup freshly grated Parmesan, divided
  • 2 tablespoons butter, divided
  • 3 tablepoons chopped Italian parsley
  • 1 tablespoon olive oil
Read the whole recipe on Shutterbean