Quick Pierogi Bake
Vegetarian Times Issue: May 1, 2008 p.45
If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.
Directions
- Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.
- Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
- Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.
ingredient list
Serves 2
- 1 tsp. unsalted butter
- 1/4 cup finely chopped onion
- 1 cup sliced mushrooms
- 8 refrigerated or frozen cheese pierogi
- 3 Tbs. shredded low-fat Monterey Jack cheese
- 2 slices soy bacon, cooked and crumbled
- 2 Tbs. fat-free sour cream, optional
Nutritional Information
Per SERVING:
| Calories |
328 |
| Protein |
18g |
| Total fat |
7.5g |
| Saturated fat |
4g |
| Carbs |
49g |
| Cholesterol |
18mg |
| Sodium |
851mg |
| Fiber |
2g |
| Sugars |
3g |
Log In + start saving recipes
Add a comment
