Mushroom Bread Roll (Bułka z pieczarkami)

Name: Mushroom Bread Roll (Bułka z pieczarkami)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Poland
Ingredients: 4 round wheat bread rolls (about 3.5 oz / 100 g each); 1 lb (450 g) button mushrooms, finely chopped; 1 medium onion, finely chopped; 3 tbsp (45 g) unsalted butter; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup (50 g) grated cheese (such as Gouda or Polish yellow cheese); 2 tbsp chopped fresh parsley

Bułka z pieczarkami Say it: BOOW-kah z pyeh-char-KAH-mee

By the Passport Plate editors. Published November 6, 2026.

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A popular Polish street food from Masovian Voivodeship, this warm bread roll is stuffed with buttery sautéed mushrooms and onion, often topped with melted cheese. It is a comforting snack sold at food stalls and milk bars, especially in Warsaw. The roll is crisp outside, soft inside, and the mushroom filling is savory and aromatic. Simple, satisfying, and perfect for a quick bite.

Mushroom Bread Roll (Bułka z pieczarkami)

Bułka z pieczarkami

Pronounced BOOW-kah z pyeh-char-KAH-mee

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Easy

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 round wheat bread rolls (about 3.5 oz / 100 g each)
1 lb (450 g)450 g (1 lb) button mushrooms, finely chopped
1 medium onion, finely chopped
3 tbsp (45 g)45 g (3 tbsp) unsalted butter
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (50 g)50 g (1/2 cup) grated cheese (such as Gouda or Polish yellow cheese)
2 tbsp chopped fresh parsley

Method

Preheat the oven to 350°F (175°C). Slice the tops off the rolls and hollow out the centers, leaving a 1/2-inch (1 cm) shell. Tear the removed bread into small pieces and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, about 8–10 minutes. The mixture should be soft and lightly golden.
Stir in the reserved bread pieces, salt, and pepper. Cook for 2 minutes more, then remove from heat and mix in the parsley.
Spoon the filling into the hollowed rolls, pressing gently. Top with the grated cheese.
Place the rolls on a baking sheet and bake until the cheese is melted and bubbly and the rolls are crisp, about 10–12 minutes.
Serve hot.

Regional variants

Some versions add a spoonful of sour cream to the mushroom filling for creaminess, or top the baked roll with ketchup, similar to a zapiekanka.

Cook's notes

Use day-old rolls for better texture; they hold up well to the moist filling.
Do not overfill the rolls, as the filling expands slightly during baking.
For extra flavor, add a pinch of dried thyme or marjoram to the mushroom mixture.

Serve with

A side of pickles or a cold drink.

Make ahead and storage

The mushroom filling can be made a day ahead and refrigerated; assemble and bake just before serving.

Mushroom Bread Roll (Bułka z pieczarkami)