Mushroom Quinoa Pie Recipe

Name: Mushroom Quinoa Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil, plus extra for greasing; 1 teaspoon unsalted butter; 225 g button mushrooms, sliced; 75 g dried porcini mushrooms, soaked for 30 minutes in warm water; 1 medium red onion, chopped small; 1 garlic clove, minced; 450 g garbanzo beans, drained and rinsed (chick peas); 120 -155 ml water; 60 g rolled oats; 265 g cooked quinoa; 20 g chopped fresh parsley; 250 g cherry tomatoes, halved; 1 tablespoon olive oil; 1 pinch sugar; ¼ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon dried thyme; 1 tablespoon minced fresh thyme; 10 sun-dried tomatoes packed in oil, drained and chopped small; salt and pepper

Servings: persons

1 tablespoon extra virgin olive oil, plus extra for greasing
1 teaspoon unsalted butter
225 g button mushrooms, sliced
75 g dried porcini mushrooms, soaked for 30 minutes in warm water
1 medium red onion, chopped small
1 garlic clove, minced
450 g garbanzo beans, drained and rinsed (chick peas)
120 -155 ml water
60 g rolled oats
265 g cooked quinoa
20 g chopped fresh parsley
250 g cherry tomatoes, halved
1 tablespoon olive oil
1 pinch sugar
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried thyme
1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped small
salt and pepper

1
The night before: To make the moonblush tomatoes preheat the oven to 425f / 220c.
2
Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme.
3
Put them into the oven and let roast for 5 minutes, and then turn the oven off.
4
Leave them in the oven overnight and do not open the door.
5
No peeking!
6
To make the pie: Preheat the oven to 350f / 180c.
7
Grease and 8-inch / 20cm cake or a springform pan with oil and set aside.
8
Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside.
9
Add a bit more oil to the pan and add the onions.
10
Cook to soften just slightly, about 2 minutes.
11
Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
12
Put the beans, oats and 1/2 cup of water into a food processor, or blender and pulse until smooth.
13
I added a bit of extra water here as my mixture was very sticky.
14
You want the texture similar to loose hummus so use less or more water to get the correct texture.
15
In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes, and season well.
16
Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top.
17
It took about an hour in my oven.
18
Once cooked, leave to set for 10 minutes in the pan.
19
Dress with moonblush tomatoes and serve.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, plus extra for greasing, 1 teaspoon unsalted butter, 225 g button mushrooms, sliced, 75 g dried porcini mushrooms, soaked for 30 minutes in warm water, and more.

Yes, Mushroom Quinoa 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.

That's it — enjoy your meal!

Mushroom Quinoa Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions