This appetizer was inspired by my mom's stuffed mushrooms recipe. When I was little, my mom would put the leftover stuffed mushroom filling in the refrigerator for use later. I would put it on white bread and it was amazingly delicious. This appetizer was created with my memories of those post party meals.
2 Packages Croissants
1lb Ground Beef (93% lean)
2 tablespoons Butter (divided equally)
4 Green Onions (finely chopped)
1/4 cup Milk
2 tablespoons Fresh Parsley (chopped)
1/4 teaspoon Salt
1 tablespoon Flour
1 tablespoon Breadcrumbs
1 tablespoon Parmesan Cheese
1/4lb Mushrooms (cleaned and finely diced)
Preheat the oven to 350 degrees.
Cook the ground beef until browned. Drain any rendered fat and transfer beef to a bowl.
Add the butter to the pan and sauté the chopped mushrooms and green onions for about 2 minutes. Return the ground beef to the skillet and add the flour. Cook for about 1 minute, stirring constantly.
Add the milk, parsley flakes, salt, and flour. Stir over low heat until thickened (about 2-3 minutes). It should stick together.
Roll out the croissants flat, pressing the seams together lightly. Lay the ground beef on top of the croissants as shown.
Roll up the croissant as shown. Sprinkle with breadcrumbs and parmesan cheese, if desired.
Bake at 350 degrees uncovered until brown on top (about 12-15 minutes).
Remove from oven and let cool for about 5 minutes. Slice carefully using a serrated knife.