1 Remove the tops of the brioche rolls, then hollow them out to remove the crumb without piercing through.
2 Mince the onion, shallot and garlic, sauté them in a pan with oil or butter.(in the meantime, eat the crumb if you want lol)
3 Once well browned and not burnt (lol) add the finely sliced mushrooms, salt and pepper, let them cook for about 10 minutes on low heat until their water has evaporated.
4 When cooked, add the cream and chopped parsley (to taste), mix and let reduce for a few minutes.
5 Cut the cheeses into small cubes then add them to the pan and mix again so they melt, and let simmer for a few minutes.
6 Do not salt, just pepper then adjust the seasoning to your taste.
7 Fill the brioche rolls with this mixture, put the tops back on and place in the oven (15-20 minutes) at 180°C (355°F)/350°F.
8 Serve hot, ideal dish to accompany meat.
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