Mushroom Croissants
Delight your taste buds with these elegant Mushroom Croissants, a savory twist on a classic pastry that’s perfect for brunch, appetizers, or an indulgent snack. Flaky, golden puff pastry envelopes a creamy, herb-infused mushroom filling, made with sautéed button mushrooms, garlic, thyme, and Parmesan cheese. The combination of buttery richness and earthy mushrooms creates an irresistible bite, while a touch of heavy cream adds velvety smoothness to the mix. Easy to make with store-bought puff pastry, these croissants are a surefire way to impress your guests with minimal effort. Serve them warm or at room temperature for a sophisticated addition to any occasion. Keywords: mushroom croissants, savory pastry, puff pastry recipes, brunch ideas, mushroom-filled treats.
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Recipe Information
Ingredients
- 1 package store-bought puff pastry sheets
- 200 grams button mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 unit shallot, finely chopped
- 2 units garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons heavy cream
- 2 tablespoons Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 unit egg, beaten
- 1 tablespoon flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean and finely chop the mushrooms.
Heat olive oil and butter in a medium skillet over medium heat. Add the chopped shallot and cook until softened, about 2 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped mushrooms to the skillet and cook, stirring occasionally, until most of the liquid has evaporated, about 5–7 minutes.
Stir in the thyme, heavy cream, and Parmesan cheese. Cook for 1–2 more minutes, then season with salt and black pepper. Remove the skillet from heat and let the filling cool slightly.
Lightly flour your work surface. Roll out the puff pastry sheet and cut it into 8 equal triangles.
Place a spoonful of the mushroom mixture at the wide base of each triangle. Roll each triangle from the base to the tip to form croissant shapes, tucking the ends slightly to secure the filling.
Transfer the croissants to the prepared baking sheet. Brush the tops with the beaten egg for a golden-brown finish.
Bake in the preheated oven for 15–20 minutes, or until the croissants are puffed and golden.
Let the croissants cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
