Show Subscription Form

Sausage Mushroom Pie Recipe
Sausage Mushroom Pie Recipe photo by Taste of Home

Sausage Mushroom Pie Recipe

Publisher Photo
A ready-to-bake pie shell speeds along the preparation of this delicious, hearty brunch dish. It's really satisfying during the cold winter months.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings


  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 1/4 cup chopped onion
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 2 eggs, lightly beaten
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 1 cup (4 ounces) shredded cheddar cheese


  1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell.
  2. Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Sausage Mushroom Pie in Country Woman Christmas Annual 2007, p27

Reviews for Sausage Mushroom Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 22, 2012

"I was excited to make this recipe as it was in the big hardbacked cookbook for 2012. We found the 2 packages of spinach was way too much and spoiled the tasted of the dish. If anyone makes this recipe, only use one package. I think I'd also omit the pastry shell and go for the less calories."

Reviewed Jan. 10, 2012

"This was excellent. I did customize it. I only used 10 oz. of chopped spinach. I substituted 1# sauteed fresh mushrooms for the canned mushrooms. The mixture looked a little dry when I put it in the pastry crust, but it came out just fine."

Reviewed Jan. 8, 2011

"Have made this recipe many times since Christmas. Easy and Tasty."

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT