Mushroom Fish Ball Stuffed Croissant

Buttery flaky croissant filled with creamy sautéed mushroom fish ball and caramelized onions, savory, rich, and perfect for brunch or an elevated snack.

Servings: 4 Croissant

Ingredients

Main:

• 4 large butter croissants (store-bought is fine)

• 10–12 mushroom fish balls, finely diced

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 tbsp butter

• 1 tbsp olive oil

• 80 g cream cheese (room temperature)

• 2 tbsp cooking cream

• ¼ tsp white pepper

• Salt to taste

• 2 tbsp grated parmesan (optional but recommended)

  
  

Optional Add-ins (for more flavor):

• A handful of baby spinach

• A pinch of chili flakes

• A few drops of truffle oil

• Fresh parsley, chopped

Instructions

Caramelize the Onion

• Heat butter + olive oil in a pan over medium-low heat.

• Add sliced onion.

• Cook slowly for 8–10 minutes until soft and lightly golden.

• Add minced garlic, cook 30 seconds.

  
  

Cook the Mushroom Fish Ball Filling

• Add diced mushroom fish balls into the pan.

• Cook for 3–4 minutes until slightly golden.

• Reduce heat to low.

• Stir in cream cheese + cooking cream.

• Add white pepper and salt to taste.

• Add parmesan and optional truffle oil (very little).

• Cook until thick and creamy (2–3 minutes).

• Turn off heat. Cool slightly before stuffing.

The filling should be creamy but not runny.

Prepare the Croissant

• Slice croissants horizontally (like a sandwich), but don’t cut all the way through.

• Lightly toast inside for 2–3 minutes (optional but recommended).

  
  

Stuff & Finish

• Spoon generous filling inside each croissant.

• Add baby spinach or parsley if using.

• Optional: sprinkle extra parmesan on top.

• Bake at 170°C (340°F) for 5–7 minutes until warmed through and slightly crispy outside.