Skip to main content

Mushroom Pie

by Astrid Pfeiffer
Make mushrooms the star of the show in this delicious mushroom pie recipe.
Seal APPROVED VFA 500pixels
Total Time
30 min

Translate this page to your language!

Simple Tasty Recipes

Ingredients for 5 tartlets Servings

  • Pasta
  • 1½ cup
    walnuts (150g)
  • 2½ tbsp
    sun-dried tomatoes (45g)
  • 2 tbsp
    green banana biomass (40g)
  • 2 tbsp
    green banana biomass (40g)
  • ¼ cup
    brown rice flour (30g)
  • 1 tbsp
    linseed (10g)
  • ¼ tsp
    black pepper
  • ¼ tsp
    salt (2g)
  • Filling
  • 4
    medium portobello mushrooms (170g)
  • ½ cup
    pitted black olive (65g)
  • 2
    medium tomatoes (240g)
  • ½
    teaspoon of salt (3g)


  • Preparation Time
    10 min
  • Cooking Time
    15 to 20 minutes
  • Total Time
    30 min

Goes Great with


  1. For the Pasta Hydrate the flaxseed in 2 tablespoons of water and set aside. Then, blend all the ingredidnts in the food processor, except the rice flour.
  2. When they are well ground, mix the dough with the flour and linseed well hydrated in a bowl. Mix everything and divide into 5 balls for the tartlets.
  3. Suggestions: *Let the flaxseed moisturize well. *I didn't put oil in the baking pans, because they already have sun-dried tomato oil. Use non-stick or silicone molds to facilitate the removal of the tart.
  4. For the Filling: Finely chop the mushroom, olive and tomatoes. Then add the salt and mix the filling to be uniform.
  5. Roll out the pastry dough into individual molds with your hands and shape them according to the size of the pan. Place the filling and place in a preheated oven (220) for 15 to 20 minutes, until the dough is golden.
  6. Allow it to cool a little to remove the dough from the mold. Serve immediately.


Nuts have anti-inflammatory and antioxidant properties, help control the fat levels in the blood, are rich in fiber and arginine, an amino acid that has vasodilating action and protect against heart diseases.

Nutrition facts

One serving has 185g and:
Energy: 303 kcal
Protein: 5,8g
Total fat: 25,7g
Total carbohydrate: 18,2g
Dietary fiber: 5,9g
Tryptophan: 60 mg
Threonine: 190 mgI
soleucine: 190 mg
Leucine: 330 mg
Lysine: 200 mg
Methionine: 90 mg
Cysteine: 70 mg
Tyrosine: 130 mg
Phenylalanine: 230 mg
Valine: 280 mg
Histidine: 140 mg
Saturated fat: 2,38 g
Omega-6: 6,78 g
Omega-3: 0,78g
Calcium: 50 mg
Iron: 2,1 mg
Zinc: 1,97 mg
Vitamin C: 19,5 mg  


  Source: Astrid Pfeiffer

Goes Great with

Cooking Convertion Calculator

Find the recipe you want using our search engine

Download the Vegetarian Nutrition Booklet for Kids and Adolescents