Gluten Free Mushroom Pie

• 1 Gillian’s Foods gluten free pie crust
• 2/3 cup whole milk ricotta
• 12 oz. crimini mushrooms, cut into slices
• 1/2 of a jumbo white onion, cut into thin crescent-shaped slices
• 3 oz gruyere cheese, shredded
• parmesan cheese, for grating as a garnish
• pinch of salt and freshly ground pepper
• pinch of nutmeg
• olive oil
• 1 sprig of thyme

1) Preheat the oven to 400°F. Blind bake the pie crust for approximately 10 minutes until slightly golden brown then remove from oven.

2) To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.

3)Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat, drain the excess water, and set aside.

4) Once drained, incorporate the onions and mushrooms with the ricotta cheese and add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg.

5) Spoon mixture into the pie shell.

6) Top with the shredded gruyere, little bit of parmesan cheese as a slight garnish, and the thyme over all the top of the filling.

7) Bake approximately for 20-30 minutes or until internal temp reaches 212℉ .

8) Let it rest for 10 minutes on the baking sheet, then transfer to your serving plate.