10-Minute Cheese and Mushroom Pie
“Cheese and mushroom pie recipe is so savory and delicious, you won’t believe it comes together in just 10 minutes!”
Ada Cohen’s Kitchen
Original Recipe Author
Cooking on a weeknight when you’ve had a long day can be a challenge.
Most of us turn to convenience foods that aren’t super good for our bodies just because they come together quickly.
Well, how about a delicious, nutritious, and incredibly savory dinner that comes together faster than you can order takeout?
This cheese and mushroom pie recipe checks all these boxes!
It comes together in 10 minutes, is meaty without using meat, and is a favorite among adults and children alike!
Why this 10-Minute Cheese and Mushroom Pie is A MUST-try:
10-Minute Cheese and Mushroom Pie
Ingredients
- 9 oz. cottage cheese (250 g)
- ½ cup shredded cheese (4 oz/ 110g)
- 1 ½ oz. Bulgarian cheese (crumbled (50 g))
- 1 ½ oz. feta cheese (crumbled (50 g))
- 2 tablespoons cream cheese
- 14 oz. canned strained sliced mushrooms (400 g)
- 2 tablespoons flour (or breadcrumbs)
- 1 teaspoon baking powder
- 3 eggs
Instructions
- Preheat your oven to 325°F (170°C).
- In a large bowl, beat the eggs until no streaks of egg yolk or whites remain
- Add the rest of the ingredients in order
- Fold in the flour by using a rubber spatula until you see no clumps of dry flour. Don’t be afraid of over mixing as the amount of flour isn’t that large.
- Grease a rectangular 9” x 13” (22 cm x 33 cm) pan using oil or softened butter
- Place in the preheated oven for about 40 minutes, until golden brown and no-longer jiggly around the outside.
- It could ripple ever so slightly in the very center at the end of the cooking time, it should be cooked but will set completely as it cools.
- Allow to cool at room temperature for at least 20 minutes before slicing. Right out of the oven, it’s going to be slightly soft, so wait until it has cooled to get clean, neat slices.
- Slice and serve with a simple side salad.
Tips
This cheese and mushroom pie is excellent for freezing:
Allow it to cool completely till it reaches room temperature, slice it, and store it inside freezer bags or tupperware. It should keep for at least a month in the freezer.Read also: ground chicken and mushroom recipes
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Oh, and we almost forgot!
This 10-Minute cheese and mushroom pie recipe is a part of our Lunch Series, Click NOW for more fun ideas you don’t wanna miss!
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