Mushroom Crust Florentine Pie Recipe
Ingredients
| Margarine | 3 Tablespoon | |
| Mushrooms | 1/2 pound, chopped | |
| Dry Bread Crumbs or Cracker Crumbs - 1/2 cup | ||
| Swiss Cheese | 1 1/2 Cup (16 tbs), shredded | |
| Flour | 3 Tablespoon | |
| Frozen Spinach - 1 packet of 10-ounce, thawed, drained, chopped | ||
| Bacon slices | 1 , cooked | |
| Garlic | 3 Clove (5gm) | |
| Scallions | 1 , chopped | |
| Mayonnaise | 2/3 Cup (16 tbs) | |
| Parsley | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cherry Tomatoes - for garnish | ||
| Hard-boiled eggs- for garnish | ||
Directions
GETTING READY
1) Preheat oven to 350 degrees and grease a 9-inch pie pan.
MAKING
2) In a saucepan, melt margarine and saute mushrooms till soft. Add in bread crumbs and mix well.
3) Pack the mushroom mixture tightly onto the base and sides of the pie pan to form a crust.
4) In a bowl mix together cheese, flour, spinach, bacon, garlic, scallions, mayonnaise, parsley and pepper. Fill the mixture into the pie pan.
5) Bake for 40 minutes.
SERVING
6) Garnish the Mushroom Crust Florentine Pie with cherry tomatoes and sliced hard-boiled eggs.
1) Preheat oven to 350 degrees and grease a 9-inch pie pan.
MAKING
2) In a saucepan, melt margarine and saute mushrooms till soft. Add in bread crumbs and mix well.
3) Pack the mushroom mixture tightly onto the base and sides of the pie pan to form a crust.
4) In a bowl mix together cheese, flour, spinach, bacon, garlic, scallions, mayonnaise, parsley and pepper. Fill the mixture into the pie pan.
5) Bake for 40 minutes.
SERVING
6) Garnish the Mushroom Crust Florentine Pie with cherry tomatoes and sliced hard-boiled eggs.
Chef
