Sage and Mushroom Filled Croissants from Eat Well with Janel

Today’s easy, breezy, buttery fall recipe comes to you from none other than Boston-based Eat Well with Janel!


When it comes to croissants, I tend to think of buttery, golden browned, flaky pastry treats, warm out of the oven. Perfection. And while there’s no need to mess with a good thing, I thought I’d take croissants to the next level by adding some mushrooms into the mix.

Usually I top my croissants with a light dollop of fruit jam, but making the switch from sweet topping to savory filling was a delicious change. Of course, I love anything with mushrooms, but wasn’t sure how well they’d be received with others. I brought over a batch of just-out-of-the-oven Mushroom Sage Croissants to our friends’ house for a football watching party and they were gobbled up in no time. They made the perfect game-watching finger food, and would be a hit at any holiday party or as an accompaniment to a savory breakfast spread.

Ingredients:

[Makes 8 croissants]

  • 1 8-ounce container sliced baby bella mushrooms
  • 1 8-ounce tube of refrigerated ready to use croissant rolls
  • 10 fresh sage leaves, cut into thin strips
  • 1 Tbsp canola oil
  • Salt to taste

Heat oil in a skillet. Sautee mushrooms and sage over medium-high heat for about ten minutes, stirring regularly. Add salt to taste.

Drop about a tablespoon of mushrooms on the widest part of the rolled out croissant top. Roll croissant from wide part down to fold mushroom mixture into the croissant.

Bake croissants on a parchment paper lined cookie sheet according to package directions until they turn golden brown. Let cool slightly before eating.





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2 Comments to “Sage and Mushroom Filled Croissants from Eat Well with Janel”

  1. aaron says:

    These look great. I can’t wait to try and make them myself!!

  2. admin says:

    Thanks, Aaron! Hope the Sage and Mushroom Filled Croissants turned out well. 😉