Vegetarian Mushroom and Croissant Bake
This Vegetarian Mushroom and Croissant Bake with kale and fresh herbs is savory, buttery, and completely delicious. Bite size pieces of buttery croissants, earthy mushrooms, warm herbs, vegetable broth and cheese make this recipe hard to pass on at the dinner table.
Servings: 6
Ingredients
- 12 regular size croissants torn little bit bigger than bite sized pieces
- 4 tablespoons salted butter divided (2+2)
- 1 small onion chopped
- 3 cloves garlic minced
- 2 celery stalks chopped
- 8 oz baby bella mushrooms chopped into large chunks
- Salt and black pepper to taste
- 3 stalks of kale stalks removed and leaves roughly chopped
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 2 cups vegetable broth
- 2 eggs beaten
- 1 cup shredded cheese I used Gouda, see notes
Instructions
- Start by preheating the oven to 350 degrees F/177 degrees C. Grease a casserole dish (I used a 9X13 inch).
- Set a heavy bottomed large skillet on medium high heat and add 2 tablespoon butter. When the butter is melted, add the onions, garlic, mushrooms and celery. Season with salt and pepper and cook until the the moisture has evaporated and the mushrooms have caramelized, 8-10 minutes.
- While the mushrooms are cooking, add the torn croissants in the greased baking dish, transfer to the oven and bake for 5-8 minutes, until the croissants are golden and lightly toasted.
- Lower the heat under the skillet to medium, add rest of the butter, kale, thyme, and rosemary. Cook, stirring occasionally until the kale has wilted, about 5 minutes. Remove from the heat and set aside.
- Take the croissants out of the oven and add the mushroom and kale mixture to the baking dish with croissants. Gently mix.
- In a glass measuring cup or a bowl, whisk together broth and the eggs. Add a little bit of salt and lots of fresh ground black pepper.
- Add the liquid to the baking dish and top evenly with shredded cheese. (See notes)
- Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 5-7 or until golden on top. Serve warm.
Notes
Use 1.5 teaspoon dried thyme and 1 teaspoon dried rosemary if you do not have fresh herbs
After adding the wet ingredients to the croissant and veggie mix, feel free to add a little more broth (¼ cup at a time) until the mixture looks "wet".
You can prep the dish ahead and store in the refrigerator for up to a day. Bring to room temperature and then proceed to bake.
If you cannot find baby bella mushrooms, you can use other wild mushrooms.
We love Gouda cheese but if you have another favorite, feel free to use it. Gruyere or Provolone will work really well.