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Heat the butter in a skillet on high heat and then saute the mushrooms until tender. Add the garlic and saute 1 minute further. Stir in the cream and coook until the cream only coats the mushrooms.
Stir in the parsley and season with salt and pepper. Set aside.
Use a rolling poin to roll out the bread slices thinly. Brush one side with olive oil and then turn that side down.
Spread the mushroom filling on the slices leaving a small border. Sprinkle each with cheese.
Roll up the bread so the filling is enclosed. Place seam side down in a baking pan and bake for about 10 minutes.