Sage and Mushroom Filled Croissants

Recipe Courtesy of the Mushroom Council and Eat Well with Janel


Yield: 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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