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Baked Mushrooms and Herbs Pie

  • Yield : 1 tray
  • Servings : 10
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

An easy to make mushroom pie, nutritious, and versatile: can serve as a starter / appetizer, side dish, or even a snack. Only 1.2g net carbs per slice.


  • Canned mushrooms, drained, 300g net weight
  • Onion, 30g
  • Cheddar, 150g
  • Eggs, whole, 3
  • Large black olives, 9
  • Fresh dill, 10 sprigs
  • Fresh parsley, 10 sprigs
  • Summer savory, 2-3 sprigs
  • Olive oil, 2 tbsp
  • Salt and pepper to taste


Step 1

In a large frying pan, brown the finely chopped onion for about 2 minutes.

Step 2

Add the drained mushrooms to the pan and saute for 2-3 minutes.

Step 3

Pull the pan away from the stove and let cool, then incorporate the yolks and the finely chopped herbs (dill, parsley and summer savory).

Step 4

Grate the cheddar and leave 1 tbsp of it away for the topping. Add the grated cheddar into the pan and mix well.

Step 5

Whip well the egg whites and incorporate them into the mix.

Step 6

Place the mix into a non-stick baking tray (or line the tray with baking paper) and cook in a preheated oven at 200 C (400 F).

Step 7

After 20 minutes of baking, pull out the tray and sprinkle the remaining cheddar on top, then bake for 5 more minutes.

Step 8

Let the pie cool in the tray and serve at room temperature or chilled. Makes for 10 slices.

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Nutritional Info

This information is per serving.

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs

  • kcal


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