Savory Mushroom Popover Pie
Lesa Reitz of Sugar Land, Texas, submitted the recipe for this delicious dish for a VT reader recipe contest.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Lesa Reitz of Sugar Land, Texas, submitted the recipe for this delicious dish for a VT reader recipe contest.
Ingredients
- 2 cups fresh sliced cremini mushrooms
- 1 cup thinly sliced or cubed yellow squash
- 1/4 cup diced onion
- 3/4 cup canned black beans, drained and rinsed
- 1/2 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/4 tsp. garlic powder
- 1 Tbs. margarine
- 1/2 cup all-purpose flour
- 1/2 cup skim or low-fat milk
- 2 large eggs, beaten
- 1/2 cup shredded Provolone cheese
Preparation
Preheat oven to 425F.
Coat large skillet with nonstick spray, and heat over medium heat until hot. Add mushrooms, squash and onion, and cook, stirring often, until softened, about 8 minutes. Stir in black beans, basil, thyme, garlic powder, salt and pepper, and cook. Cover, and remove from heat.
Spray 9-inch deep-dish pie plate with nonstick cooking spray. Add margarine, and heat in oven until margarine has melted. In medium bowl, whisk together flour, milk and eggs.
Pour mixture into pie plate, and bake 12 to 15 minutes, or until crust is puffed and brown. Spoon mushroom mixture into crust, and top with cheese. Bake 7 to 10 minutes, until cheese is melted. Serve warm.
Nutrition Information
- Calories 240
- Carbohydrate Content 26 g
- Cholesterol Content 120 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 15 g
- Saturated Fat Content 4 g
- Sodium Content 230 mg
- Sugar Content 4 g