Creamy Mushroom Tart with Brown Rice Crust


Cooked brown rice makes an excellent quick—and gluten-free—press-in crust for savory pies and tarts. If you can’t find Manchego, a mild, semi-firm Spanish cheese that melts well, just substitute Swiss or Monterey Jack.

  • 6Servings


Brown Rice Crust

  • 2 cups cooked brown rice
  • 2 large egg whites
  • 2 Tbs. unsalted butter
  • 2 cups sliced button mushrooms
  • 2 cups sliced shiitake mushrooms
  • 1 medium-sized onion, halved and thinly sliced (about 1 1/2 cups)
  • 2 sprigs fresh thyme
  • 1 large sprig fresh rosemary
  • 2 tsp. all-purpose flour
  • 1/3 cup reduced-fat milk
  • 1/3 cup grated Manchego cheese


1. Preheat oven to 350F. Coat 8-inch pie dish with cooking spray.

To make Brown Rice Crust:

2. Combine rice and egg whites in small bowl. Press mixture into pie dish. Bake 10 minutes.

To make Mushroom Filling:

3. Heat 1 Tbs. butter in large skillet over medium heat. Add all mushrooms, onion, thyme and rosemary, and sauté 15 minutes, or until liquid has evaporated. Transfer to bowl using slotted spoon; remove rosemary and thyme sprigs.

4. Heat remaining 1 Tbs. butter in same skillet over medium heat. Stir in flour. Gradually add milk, and cook 3 to 5 minutes, or until thickened, stirring constantly. Remove from heat, and fold into mushroom mixture; add cheese. Season to taste with salt and pepper.

5. Pour filling into crust. Bake 30 minutes, or until top of tart is browned. Let sit 10 minutes before serving.

Nutrition Information

  • Calories: 182
  • Carbohydrate Content: 26 g
  • Cholesterol Content: 15 mg
  • Fat Content: 6.5 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 120 mg
  • Sugar Content: 5 g