Shortcut Mushroom Gallette
My Mushroom Gallette recipe looks pretty fancy, but today I’m sharing a shortcut that will have this French inspired meal on your table in no time!
Ingredients
- 8 ounces sliced Portobello mushrooms
- 4 cups fresh spinach or kale power mix greens
- ½ small onion, sliced
- 1 7 ounce jar roasted red peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces feta
- 1 refrigerated rolled pie crust
- 1 egg, beaten
Instructions
- Heat oven to 400 degrees.
- In a large bowl the mushrooms, greens, roasted red pepper, onion, olive oil, spices and salt and pepper in a bowl until well combined.
- Fold in the feta cheese.
- On a sheet of parchment paper, roll out the pie crust to about 15 inches round.
- Transfer the crust and parchment to a large cookie sheet.
- Spoon the mushroom mixture in the middle of the crust, leaving a 2 ½ inch border.
- Fold the border of the pie crust over to create a crust.
- Brush crust with the egg wash.
- Bake until the crust is golden brown, about 30 minutes. About half way through (after the crust is brown) cover with a piece of foil so the crust will not burn.
Notes
The pile of veggies will look really big, but it will cook down! Just try to evenly distribute it across the shell so it is not all in the middle. Don't forget to cover with foil once the crust gets brown.
Nutrition
Calories: 410kcalCarbohydrates: 34gProtein: 13gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 1459mgPotassium: 722mgFiber: 3gSugar: 3gVitamin A: 7187IUVitamin C: 108mgCalcium: 296mgIron: 4mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!