Vegetarian

Mushroom veggie pie is for Dinner.

Mushroom veggie pie takes 20 minutes to prepare.

Mushroom veggie pie takes 25 minutes to cook.

Mushroom veggie pie makes 6 servings.

The ingredients for Mushroom veggie pie are:

500 grams Portabella Mushrooms
1 medium (2-1/2" dia) Onions, raw
4 clove Garlic
.33 cup Vegetable Broth
1 tbsp Soy Sauce
1 tbsp Balsamic Vinegar
2 tbsp Argo Cornstarch
1 tbsp Rosemary
1 serving Sage, Fresh 1 Tbsp or 2g (by FAIRFAUX08)
1 fl oz Water, tap
2 cup Baby Spinach - Fresh Express (bagged)
1 serving Publix Rich & Flaky Pie Crust 2-9" (by ASHLYNNE12)
1 cup Peas, Green Petite, Frozen - Publix - 3/16 (by ALILDUCKLING)

Here is how you make Mushroom veggie pie:

Preheat the oven to 425 degrees.Saut? onions until translucent. Add and saut? minced garlic. Chop the sage leaves and rosemary add these to the pot. Add mushrooms continue to saut?. Mix cornstarch with water, add in soy sauce and balsamic vinegar, add to the mushroom mixture. The mixture will start to thicken. Spray pie plate and put the first pie crust into the plate. Add the spinach to the mushroom mixture. Allow the spinach to wilt, stir to mix well. Add the peas. The mixture should have a rich brown color. Put the mixture into the pie plate, spread evenly. Top with second crust. Use a fork or knife to make vents for the release of steam. Brush the top with oil . Bake for 25 minutes or until top crust is golden brown.Serving Size: 1/6 of pieNumber of Servings: 6Recipe submitted by SparkPeople user MUSTANG0421.

The nutritional information for Mushroom veggie pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 361.7

• Total Fat: 19.2 g
• Cholesterol: 13.3 mg
• Sodium: 593.1 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 3.0 g
• Protein: 6.8 g

The dietary needs meet for Mushroom veggie pie is Vegetarian