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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.

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.

mushroom-fish-ball-stuffed-croissant

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