Sharing Comte Cheese, Mushroom, Spinach & Leek Croissant Bake

by Zarina
Sharing Comte Cheese, Mushroom, Spinach & Leek Croissant Bake

Rich and full of umami savouriness, this simple, shareable cheesy, garlicky mushroom croissant bake is the perfect Easter sharing brunch or lunch idea.  

Drool worthy roll-worthy goodness at its best… you got to try this one! 🤤

Sharing Comte Cheese, Mushroom, Spinach & Leek Croissant Bake

Sharing Comte Cheese, Mushroom, Spinach & Leek Croissant Bake

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Croissants split in half
  • 100g Butter
  • 3 Leeks, medium size, sliced into half lengthways then into thin crescents
  • 6 Garlic cloves, crushed
  • 1 kg Mushrooms of choice, sliced (I used oyster, shiitake and chestnut)
  • 2 tbsp fresh thyme, chopped fine
  • 200g Baby spinach, blanched, drained,,, and all water squeezed out
  • 4 tbsp Plain flour
  • 500ml Milk
  • 2 tsp Dijon mustard
  • Sea salt flakes and black pepper
  • 1-2 tsp Crushed red chilli flakes
  • 250g Comté Cheese grated (I used a mixture of Vieux and Jeune, both young and old aged)


  1. Pre-heat the oven to 200C
  2. In a large pan on medium-high heat, add the remaining butter and sauté the mushrooms and thyme; keep cooking and stirring regularly until the mushrooms have reduced in volume significantly and all the moisture has evaporated aside. 
  3. In a saucepan on medium heat, add 50g of the butter and sauté the leeks and garlic until soft
  4. Add the plain flour and mix to combine with the leek butter; pour in the milk and whisk vigorously for a couple of minutes until the mixture boils and thickens
  5. Add the mustard, season with salt, pepper and chilli flakes to taste, then finally stir in the grated Comté cheese until melted
  6. Transfer a few spoonfuls of this cheese mixture to the bottom of your heavy-based, oven proof serving dish
  7. Tip the mushroom mixture and the blanched spinach into the cheese sauce and stir until combined
  8. Allow cooling slightly before placing 1/8 of the mixture into each croissant and placing them in the serving dish on top of the cheese sauce
  9. Pop the dish in the oven covered with foil and bake for about 6-8 minutes until heated through; remove the foil for the last 2 minutes for the croissants to crisp up and turn golden brown
  10. Serve family-style for brunch or lunch, and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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