This recipe elevates classic stuffing with the buttery decadence of croissants and the deep, umami flavor of mushrooms. It’s easy to prepare, incredibly aromatic, and pairs beautifully with a variety of mains. The herbs bring brightness and balance, while the croissants create a melt-in-your-mouth texture that’s both crispy and tender.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Croissants (preferably day-old)
Mushrooms (such as cremini or button)
Onion
Garlic
Celery
Fresh herbs (such as sage, thyme, and parsley)
Butter
Eggs
Vegetable or chicken broth
Salt and pepper
Olive oil (optional for sautéing)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
Cut the croissants into bite-sized pieces and set aside.
In a skillet, melt butter over medium heat. Add onion, garlic, and celery. Sauté until softened.
Add chopped mushrooms and cook until browned and their moisture has evaporated. Season with salt, pepper, and fresh herbs.
In a large bowl, whisk together the eggs and broth.
Add the croissant pieces and the mushroom mixture to the bowl. Toss gently until the croissants are well coated.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 15-20 minutes, until the top is golden and crisp.
Let rest for a few minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Preparation time is about 20 minutes, with a baking time of 35-40 minutes, bringing the total to approximately 1 hour.
Variations
Vegan version: Use plant-based butter, broth, and a flax egg substitute.
Add cheese: Stir in grated Gruyère or Parmesan for a richer flavor.
Use different mushrooms: Try shiitake or oyster mushrooms for more depth.
Add nuts: Toasted pecans or walnuts add crunch and a nutty flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and bake in a 350°F (175°C) oven until warmed through. For a quicker option, microwave individual servings, though the oven helps retain the crispy texture.
FAQs
Can I use fresh croissants?
Day-old croissants are best because they absorb the liquid better without becoming too soggy.
What type of mushrooms should I use?
Cremini, white button, or a mix of wild mushrooms all work well.
Can I prepare this ahead of time?
Yes. Assemble the stuffing the day before, refrigerate it, and bake it just before serving.
Can I freeze this stuffing?
Yes, it freezes well. Cool completely, then freeze in an airtight container. Thaw and reheat in the oven.
How do I keep the stuffing from getting too soggy?
Use day-old croissants and measure the liquid carefully. You want them moist but not soaked.
Can I use dried herbs instead of fresh?
Yes, but reduce the quantity to about one-third since dried herbs are more concentrated.
What can I serve this with?
It pairs beautifully with roast poultry, beef, or as a hearty vegetarian side.
Can I make this in a muffin tin?
Yes, for individual servings, bake in greased muffin tins. Reduce the baking time slightly.
Do I need to cover it while baking?
Covering it at first helps it cook through without drying out. Uncover at the end for a crispy top.
Is it gluten-free?
Not with croissants, but you can try using a gluten-free croissant alternative.
Conclusion
Herby Mushroom Croissant Stuffing is a deliciously modern take on a beloved classic. With its buttery croissants, savory mushrooms, and aromatic herbs, it delivers a comforting and luxurious flavor profile perfect for holidays or dinner parties. Easy to make and even easier to love, it’s a standout side that will have everyone asking for seconds.
Herby Mushroom Croissant Stuffing is a rich and savory twist on traditional stuffing. Made with buttery croissants, earthy mushrooms, and fresh herbs, it offers a perfect balance of crispy and tender textures in every bite. Ideal for holidays or dinner parties, it’s a flavorful side dish that’s both comforting and elegant.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 to 8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6–8 day-old croissants, cut into bite-sized pieces
2 tbsp olive oil (optional, for sautéing)
2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
8 oz mushrooms (such as cremini or button), chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 large eggs
1 1/2 cups vegetable or chicken broth
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
Cut croissants into bite-sized pieces and set aside.
In a skillet, melt butter (with optional olive oil) over medium heat. Sauté onion, garlic, and celery until softened, about 5 minutes.
Add chopped mushrooms and cook until browned and moisture has evaporated. Season with salt, pepper, sage, thyme, and parsley.
In a large bowl, whisk together the eggs and broth.
Add croissant pieces and mushroom mixture to the bowl. Gently toss to combine until croissants are evenly coated.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 15–20 minutes, until the top is golden and crisp.
Let rest for a few minutes before serving.
Notes
Use day-old croissants for the best texture.Try different mushroom varieties like shiitake or oyster for added flavor.Add grated cheese such as Gruyère or Parmesan for richness.For added crunch, mix in toasted nuts like pecans or walnuts.Make ahead and refrigerate before baking for convenience.
