Mushroom Stuffed Croissant Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

Steps:

• Preheat the broiler. Slice the croissants in half horizontally. Arrange croissant halves, cut sides up, in a single layer on an extra--arge baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown. Set aside. In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion, sweet peppers, mushrooms, and basil in hot bacon drippings about 5 minutes or until vegetables are almost tender, stirring occasionally. Add spinach; stir until wilted and well coated. Transfer onion mixture to a colander set in sink; drain. Stir in bacon. Set aside. In a greased 3-quart rectangular baking dish, arrange croissant bottoms, cut sides up, in a single layer, overlapping slightly. Sprinkle cheese over croissants. Spoon onion mixture over cheese; add croissant tops, cut sides down. In a large bowl, beat eggs with a rotary beater; beat in milk, mustard and black pepper. Carefully pour egg mixture over strata; gently press down on croissants. Cover and chill in the refrigerator for 8 to 24 hours. Uncover strata. Let stand at room temperature for 30 minutes. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean and strata puffs up, covering with foil the last 15 minutes of baking time to avoid overbrowning. Remove from oven. Let stand for 10 minutes before serving. Serve warm. Makes 10 to 12 servings.

Steps:

• Preheat oven to 375°F.
• In a large skillet, saute onion in butter until tender. Remove from heat.
• Add pepper, garlic powder and mushrooms. Mix well.
• Gently fold in sour cream until mushrooms are evenly coated.
• Separate crescent dough into 16 triangles.
• To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
• Spoon 1/4 cup mushroom mixture evenly over large triangle.
• Beginning at the shortest side of the triangles, roll loosely to opposite point.
• Place rolls, point side down, on ungreased cookie sheet.
• Curve edges to create crescent shape.
• Bake in the oven for 14-18 minutes or until golden brown.
• Yummy!

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Steps:

• Butter a 9-inch square casserole.
• Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
• Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
• Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
• Remove from the heat.
• Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
• Top with the mushroom mixture.
• Top with the cheeses, then pour the remaining liquid over the top.
• Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 350°.
• Bake the casserole for 35-40 minutes, or until set.
• Let stand 10 minutes before serving.