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

Ingredients

  • 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

Directions

  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

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
mko
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."

MY REVIEW
Reviewed Jan. 8, 2011

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

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