Veggie Stuffed Croissants

Laine Schmidt

Veggie Stuffed Croissants is a delicious vegetarian dish made with croissants, organic cream of mushroom soup, sour cream, baby bella mushrooms, fresh broccoli, onion, garlic powder, salt, and pepper. It is a comforting and savory recipe that is perfect for any occasion. The croissants are stuffed with a creamy mixture of mushrooms, broccoli, and onions, which adds a burst of flavor to every bite. This recipe is a great option for those following a vegetarian diet and is also suitable for vegans. It is a bakery-style dish that is both creamy and satisfying. Enjoy these Veggie Stuffed Croissants as a main course or as a side dish.

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🥗 Vegetarian
Comfort Food

15 mins

20 mins

Nutritional Value

Fats - 15g
Protein - 10g
Carbs - 30g


Total: 9Serves: 4
1 can Croissants
1 box Organic Cream of Mushroom Soup
1 cup Sour Cream
1 carton Baby Bella Mushrooms
3 cups Fresh Broccoli
1/2 half Onion
1 tbsp Garlic Powder


Step 1 : Preparation

Chop broccoli, mushrooms, and onion.

Step 2 : Mixing

In a mixing bowl, combine chopped veggies with soup, sour cream, salt, pepper, and garlic powder.

Step 3 : Filling Croissants

Lay out croissants and add a spoonful of the mixture onto each croissant.

Step 4 : Shaping Croissants

Fold up the ends of the croissant to make little pouches. (Shape doesn't matter, you can do triangles, squares, as long as it's closed on all sides).

Step 5 : Baking

Bake croissants according to the package instructions.

Step 6 : Serving

Serve with the extra veggie mixture on top.

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