Table of Contents for mushroom pie
Ingredients for mushroom pie
How to make mushroom pie
Preparation Video
Nutrition Facts
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Recipe Video
Low calorie & full of fiber and vitamins
Mushroom pie is one of my favorite recipes for meal prep. I always prepare it on the weekend and eat it with a healthy salad as a quick lunch or dinner. The only thing you have to do is to warm it up (I do it in the oven) and you have got a healthy and delicious meal. The recipe is full of goodness – first of all it consists of a lot of mushrooms. I used champions and they are so low in calories and full of plant-based protein. They also contain a lot of fiber and vitamins. Mushrooms also contain antioxidants, which makes them amazing to eat if you want to protect yourself from heart disease and aging.
One of the things to consider in this recipe is how to cook the mushrooms. 1 kg of champignons has a large volume. Therefore it is better to cook them in a large pot, until they reduce the volume. Transfer them to a pan later and pour the batter over it.
If you like pies and casserole – check my cauliflower bake. It is so easy to make and is really amazing for a healthy lunch or dinner. Love healthy bowls? Check my power bowl – it contains so many nutrients and vitamins and the most important – it is very filling and satisfying.
How to make mushroom pie
Ingredients
Filling:
- 1 kg champignons
- 250 g onion
- 40 g olive oil
- ½ teaspoon salt
- ½ tsp black pepper
- 1 teaspoon ground coriander
Batter:
- 3 eggs
- 210 g buttermilk
- 150 g whole wheat flour
- ⅓ tsp salt
- 10 g baking powder
Topping:
- A little bit parsley or any other greens you like
- 100 g mozzarella
Instructions
Prepare the filling:
- Finely chop 1 kg of mushrooms. Add 40 g of olive oil to a pan, add 250 g chopped onion to it. Fry for 3 minutes on medium heat. Add chopped mushrooms and fry on a high heat until the liquid evaporates. I did this in a big pot until the mushrooms were reduced in volume, then transferred them to a pan with a diameter of 28 cm.
Prepare the batter:
- Add 3 eggs, 210 g buttermilk, ⅓ tsp salt. Mix with a whisk. Add 150 g whole wheat flour and 10 g of baking powder. Mix again.
- Reduce to minimum heat. Pour the batter on the mushroom filling, cover with a lid. Cook the pie for 25 minutes. I remove the lid carefully so that drops of moisture do not drip on the pie, wipe them with a napkin.
- Check readiness with a skewer. Cover the pie with baking paper or parchment paper, and put a plate over it. Turn it over, put the pie back in the pan with the baking paper under the pie. Sprinkle with parsley and 100 g grated mozzarella. Cook the pie under the lid on medium heat for 7-8 minutes.
Nutrition Facts