I love having a husband who doubles as my personal chef! This is his original creation. There are probably like recipes out there but I have not looked. Luckily I wrote it down so it can be recreated.
It is a savory, cheesy, delicious mushroom pie.
We normally cheat when we make anything needing crust so we used 2 store bought ones. The oven was heated to 375F.
A mushroom and bell pepper saute was started with olive oil, sliced mushrooms and chopped red bell pepper. To taste he added soy sauce, salt and pepper, a little veggie bullion for an added boost and some cornstarch to thicken.
Since this was a spur of the moment thing I do not have quantities. If too much saute is made, the leftovers would be perfect over rice or quinoa.
Then most importantly some red wine was added. A must with mushrooms! Yes I was having fun drinking wine and taking pictures. 🍷
The cheese used was a combination of shredded mozzarella, cheddar, parmesan and asiago. The mozzarella was put on the bottom of the crust. Then the mushroom and pepper saute was poured in the shells. The remaining cheese topped it. Some mushroom and pepper were used to garnish the top.
This was baked for approximately 30 minutes until the crust was golden brown and the cheese was melted.
It is totally scrumptious (although not photogenic) on its own and would be perfect for a brunch. We also decided to add a little marinara sauce for dipping on the side. Great addition for the red saucer lover!
With the buttery crust and all that cheese, this was so NOT healthy!
It is always fun to wing it in the kitchen, particularly when it is a success!
Thank you for stopping by! ~Val