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Mushroom Pie


"My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!"
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1 h servings 419 cals
Original recipe yields 12 servings


  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
  3. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
  4. Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 153
  1. 199 Ratings

Most helpful positive review

Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning i...

Most helpful critical review

it was OK. Didn't make the keeper list for me though.

Most helpful
Most positive
Least positive

Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning i...

Oh my gosh this was awesome. I didn't use the dill and I had to use sour cream because I was out of heavy cream. Also, I baked in a pie shell because that's what I had. Will definately be making...

This was the best recipe...everyone that tastes it wants the recipe. I made it a little lower fat the second and third time I made it and still got rave reviews. I omitted the bacon and used f...

This was quite good! Like other reviewers, I used a pie crust (both top and bottom) in place of the puff pastry, and increased the filling amounts by half again to fill the pie (i.e., 15 oz of ...

The combination of the ingredients is fantastic! Thank you very much for the idea of how to put all my favourite things together! Next time I might try frying onion in butter first, adding 2-3 c...

This was pretty good but it wasn't enough food for my family for dinner! I ended up adding broccoli to the mushroom, onion and bacon mixture. Mixing that mixture with swiss cheese and four egg...

Absolutly wonderful! I used Monteray Jack cheese instead of swiss. I also added some white wine and a little minced jalepeno pepper for some bite. Great! :)

I made this as a tart, omitting the top pastry sheet, and it turned out great! Friends loved it, and it's easy and quick to make. It will definitely be part of my repertoire of recipes for any o...

This was WONDERFUL! I followed the recipe as written, except to add 3 cloves of minced garlic. For the reviewer who thought the bacon would be raw - the bacon cooks with the saute and finishe...