Sunday supper: Crustless Mushroom and Spinach Pie

  • Updated: January 28, 2012 - 2:27 PM

CRUSTLESS MUSHROOM AND SPINACH PIE

Serves 4.

Note: Adapted slightly from "Quick & Easy Meals," by the American Heart Association.

• Cooking spray

• 1 tsp. olive oil

• 4 oz. fresh button mushrooms, sliced

• 1/2 c. chopped onion

• 1 medium garlic clove, minced

• 11/2 c. milk

• 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained well, and squeezed dry

• 1 c. uncooked instant brown rice

• 1/2 c. eggs or egg substitute

• 3 slices (3/4 oz. each) Jarlsberg cheese, cut into 1-in. strips

• 1/4 c. shredded or grated Parmesan cheese

• 1/4 tsp. ground nutmeg

• 1/4 tsp. hot pepper sauce, plus more for sprinkling

Directions

Preheat oven to 350 degrees. Lightly spray a deep 9-inch pie pan with cooking spray.

In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Cook mushrooms and onion for 3 minutes, or until tender, stirring frequently.

Stir in garlic. Cook for 30 seconds, stirring frequently.

Pour in milk. Heat for 11/2 to 2 minutes, or until hot but not boiling. Remove from heat.

Stir in spinach, rice, egg or substitute, Jarlsberg, Parmesan, nutmeg and 1/4 teaspoon hot pepper sauce, breaking up any large clumps of spinach. Carefully pour into pie pan.

Bake for 30 to 35 minutes, or until a knife inserted into center of pie comes out clean. Sprinkle with additional hot sauce.

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