Baked Mushrooms and Herbs Pie2013-07-14
- 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
In a large frying pan, brown the finely chopped onion for about 2 minutes.
Add the drained mushrooms to the pan and saute for 2-3 minutes.
Pull the pan away from the stove and let cool, then incorporate the yolks and the finely chopped herbs (dill, parsley and summer savory).
Grate the cheddar and leave 1 tbsp of it away for the topping. Add the grated cheddar into the pan and mix well.
Whip well the egg whites and incorporate them into the mix.
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).
After 20 minutes of baking, pull out the tray and sprinkle the remaining cheddar on top, then bake for 5 more minutes.
Let the pie cool in the tray and serve at room temperature or chilled. Makes for 10 slices.
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This information is per serving.