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Swiss Mushroom Pie

 Swiss Mushroom Pie
"I needed a before-dinner snack, so I conjured this up with ingredients that I had at home," remarks Rita Weaver of Lakewood, Washington. "It was enjoyed by all." Rich wedges also would make a nice brunch dish or light lunch alongside a salad.
6-8 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 1 package (15 ounces) refrigerated pie pastry
  • 1 pound fresh mushrooms, sliced
  • 1 teaspoon chopped onion
  • 1 tablespoon butter
  • 1 pound Swiss cheese, sliced


  • Line a 9-in. pie plate with bottom pastry; trim even with edge. In a
  • skillet, saute the mushrooms and onion in butter; drain. Arrange
  • half of the cheese slices in the crust. Top with half of the
  • mushroom mixture; repeat layers.
  • Place remaining pastry over filling; trim, seal and flute edges. Cut
  • slits in the top. Bake at 350° for 45-50 minutes or until golden
  • brown. Let stand for 10 minutes. Cut into wedges. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 476 calories, 31 g fat (17 g saturated fat), 66 mg cholesterol, 361 mg sodium, 30 g carbohydrate, 1 g fiber, 20 g protein.