Crustless Mushroom and Spinach Pie Recipe

Name: Crustless Mushroom and Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 teaspoon olive oil; 4 ounces presliced fresh button mushrooms; 1/2 cup chopped onion; 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced; 1 1/2 cups fat-free milk; 1 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry; 1 cup uncooked instant brown rice; 1/2 cup egg substitute; 3 slices (3/4 ounce each) low-fat Jarlsberg cheese, cut into 1-inch strips; 1/4 cup shredded or grated Parmesan cheese; 1/4 teaspoon ground nutmeg; 1/4 teaspoon red hot-pepper sauce, plus more for sprinkling if desired

Servings: persons

Cooking spray
1 teaspoon olive oil
4 ounces presliced fresh button mushrooms
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1 1/2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
1 cup uncooked instant brown rice
1/2 cup egg substitute
3 slices (3/4 ounce each) low-fat Jarlsberg cheese, cut into 1-inch strips
1/4 cup shredded or grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon red hot-pepper sauce, plus more for sprinkling if desired

1
Preheat the oven to 350F.
2
Lightly spray a deep 9-inch pie pan with cooking spray.
3
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
4
Cook the mushrooms and onion for 3 minutes, or until tender, stirring frequently.
5
Stir in the garlic.
6
Cook for 30 seconds, stirring frequently.
7
Pour in the milk.
8
Heat for 1 1/2 to 2 minutes, or until hot but not boiling.
9
Remove from the heat.
10
Stir in the spinach, rice, egg substitute, Jarlsberg, Parmesan, nutmeg, and 1/4 teaspoon hot-pepper sauce, breaking up any large clumps of spinach.
11
Carefully pour into the pie pan.
12
Bake for 30 to 35 minutes, or until a knife inserted into the center of the pie comes out clean.
13
Sprinkle with additional hot sauce.
14
A potato ricer, a gadget that resembles a very large garlic press, is ideal for making creamy mashed potatoes.
15
As a bonus, it is handy for easily pressing water out of cooked or thawed spinach.
16
A mild Swiss-style cheese with large irregular holes, Jarlsberg is smooth and melts readily.
17
Check the gourmet cheese section of the supermarket for the low-fat variety of this delicious cheese.
18
If you cant find it, you can substitute low-fat Swiss, but the total fat, saturated fat, and sodium of the Swiss will be higher.
19
(Per Serving)
20
Calories: 236
21
Total Fat: 6.0g
22
Saturated: 2.5g
23
Trans: 0.0g
24
Polyunsaturated: 0.5g
25
Monounsaturated: 2.0g
26
Cholesterol: 13mg
27
Sodium: 323mg
28
Carbohydrates: 28g
29
Fiber: 4g
30
Sugars: 7g
31
Protein: 19g
32
Dietary Exchanges
33
1 1/2 Starch
34
1 Vegetable
35
2 Lean Meat

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 1 teaspoon olive oil, 4 ounces presliced fresh button mushrooms, 1/2 cup chopped onion, and more.

Yes, Crustless Mushroom and Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crustless Mushroom and Spinach Pie

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