Mushroom And Arugula Brick Pie – a delicious recipe with brick sheets, Olive oil, mushrooms, Butter, onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven on 350F", "Ricotta spread: In a bowl, whish together ricotta, thyme, chives, olive oil, salt and pepper. Set aside.", "Crust: For the crust, brush each brick sheets with olive oil. Place the sheets on top of one another in a pie pan.
2
Put in the oven for 5 max and be careful not to burn the crust. It must be golden only. Take out of the oven, set aside and let cool.", "Mushrooms: Peel and cut the onion and garlic. Cook them in butter for 15 minutes.
3
Wash and cut the mushrooms. Add to the onion and garlic. Season to taste.", "Put the ricotta mixture onto the crust, then the mushroom. Finally, top with fresh arugula and season to taste with pepper. You serve immediately or put it back in the oven for 2-3 minutes but be careful that the brick sheets don't burn."]
175
kcal
Calories
8
g
Fat
17
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 6 brick sheets, Olive oil to sprinkle, 350g mushrooms, Butter, and more.
Yes, Mushroom And Arugula Brick 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.
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