No image available
Member recipe

Bacon and Mushroom Croissants

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 2

Easy Sunday brunch - savoury mushroom and bacon croissants.... mmmm !!!!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 croissants (ready made or part baked, doesn't matter)
  • 150g closed cup mushrooms
  • 4 cherry tomatoes
  • 25ml olive oil
  • 4 rashers of your favourite bacon
  • Ground pepper (mill) or good pinch of pepper powder.


    1. Turn on oven, to around 150 deg C. Halve the croissants, but don't place in oven yet. Clean mushrooms with damp cloth. Slice mushrooms. Heat olive oil in wide pan to the point where a mushroom slice when dropped in will immediately start to sizzle.
    2. Add all mushrooms, and stir around with wooden spatula. Add about 12 to 18 twists of pepper from the pepper mill. Turn on grill. Keep stirring the mushrooms. They will soon start to give up their moisture, and the pan / oil temperature will drop to the boiling point of water. Keep on stirring till all the moisture is driven off, and all that is left is the oil and mushrooms. Keep cooking until the sliced mushrooms just start to brown - but don't go too far - this develops a superb flavour. Turn down the pan heat to low.
    3. Place bacon and tomatoes under the grill. Grill bacon to taste (I like it nice and crispy) and the tomato skins are just blackening on top. Half way through this, place the croissants in the oven.
    4. After about 3 minutes, remove the pre-sliced croissants from oven. With a fork, mash two cherry tomatoes onto one half of each of the two croissants. Layer two rashers of bacon over the tomatoes. Spoon the mushrooms over the bacon. Place the top half of the croissants over the mushrooms. Serve on a warmed plate with folded napkin/kitchen paper towel and a cafetiere of fresh coffee.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Mar, 2011
Lovely! I doubled up the recipe, adding a wee bit of butter to the oil for the mushrooms. The base of the croissant went slightly soggy from the tomatoes which made them a wee bit difficult to lift so, the next time I will spread the top of the split croissant with the mashed toms. Very complimentary comments all round and clean plates!
8th Mar, 2011
Sounds really delicious, definitely trying this. Thanks a lot for all the specifics too!
14th Dec, 2008
oops.... didn't mean to rate my own recipe... sorry - finger trouble on mouse - I'll delete if I can uncover how to ...
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.