When you think of mushrooms and appetizers, you probably think of Stuffed Mushrooms first — I know I do! But when I came across these Mushroom Bouchees, I knew we had to expand our mushroom appetizer repertoire. With simple ingredients and serious flavor, these little roll-ups are perfect for any gathering. And easy to make too!

What Ingredients Do You Need for Mushroom Bouchees?

You’ll need:

• Sliced white bread.
• Green onions.
• Garlic.
• Canned mushrooms.
• Butter.
• Cornstarch.
• Half and half.

It might seem like kind of a weird combination of ingredients, but just trust it!

What Is a Bouchee?

Usually a bouchée is a small pastry, either sweet or savory. It’s a French word meaning “mouthful.” Usually they’re made with a puff pastry case or shell. This version is simplified and much more casual. (Thanks, white bread!)

How Do You Make Mushroom Bouchees?

These are an oven-baked app, so aside from some rolling and assembly, they don’t take much work. The first thing is to make the filling:

Chop the green onions, mushrooms, and garlic very, very finely until it’s almost a paste. You can definitely let a food processor do the work here instead, if you’d like!

Then you take that mixture and cook it in some butter in a skillet before whisking in the cornstarch and half and half. That, of course, makes the mixture nice and creamy. It’ll thicken up nicely into more of a paste again.

To assemble, you cut the crusts from the white bread and flatten a slice out with a rolling pin. Spread that mushroom filling over the bread, then roll it tightly into a spiral. Cut it into bite-sized rounds, then place them on a baking sheet seam side down so they stay intact.

You don’t want to go too thick with the filling or it will squeeze out of the spiral, so use a light touch.

After about ten minutes in the oven, these will be golden brown and ready to serve! If you’re looking for even more toasty golden color, you can brush them with oil or melted butter first. It helps encourage the browning and adds some nice flavor.