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Croissants with Mushrooms and Spinach Bechamel

Croissants with Mushrooms and Spinach Bechamel

Brought to you by: Picard
    4 serving

Prep time:

Cook time:

Serves: 4

Picard’s crisp golden croissants filled with rich spinach béchamel sauce and umami-rich mushrooms make an ideal weekend brunch. This simple recipe is made even easier by using Picard’s ready-chopped garlic and a ready-made white sauce. For non-vegetarians, you could add in a few rashers of streaky bacon or a side of your favourite sausages.
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  • 4 Picard Croissants with Charentes Butter
  • 150g white lasagne sauce (béchamel sauce)
  • 2 tsp olive oil
  • 1 tbsp Picard Chopped Garlic
  • 300g frozen whole-leaf spinach, defrosted, thoroughly drained
  • 200g button mushrooms, halved
  • 25g parmesan shavings


Step 1

Preheat the oven to 180°C/160°C fan/gas 4.

Step 2

Place the croissants on a baking tray lined with baking paper and bake on the middle rack of the oven for 18 mins until golden and crisp.

Step 3

Meanwhile, pour the white sauce into a pan with 4 tbsp water and heat for 12 mins over medium-low heat until warmed through.

Step 4

Add 1 tsp oil to a separate pan over medium heat. Add the garlic and sauté for 1 min, then add the spinach and cook for 4-5 mins. Drain off any excess water, then add the white sauce and stir to combine. Season lightly with salt and coarse ground black pepper and set aside.

Step 5

Add the remaining 1 tsp oil to a frying pan over medium heat then add the mushrooms. Sauté for 5 mins until golden brown.

Step 6

Once the croissants are baked, cut each one nearly in half, leaving the top attached on one side, and spread each bottom half with the spinach mixture. Add the mushrooms and a scattering of parmesan shavings. Season lightly with coarse ground black pepper, then fold the top half of each croissant over. Serve immediately.

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