Looking for a low-fat easy recipe for a meatless Monday? This recipe for “Green Bean and Mushroom Pie” is delicious. It can also be made to be gluten free with a tip below! Additional recipes can be found in our FH Family Cookbook: a collection of heart-healthy recipes from the familial hypercholesterolemia (FH) community. Order yours today!
GREEN BEAN AND MUSHROOM PIE (GF)
- 2.5 cups frozen cut green beans, (thawed and drained)
- 1 can (4 oz) mushroom pieces and stems, drained
- 1 medium onion(chopped, ó cup)
- 1 clove garlic, finely chopped
- 1 cup shredded fat free cheddar cheese
- 1 cup reduced fat Bisquick (heart healthy variety)
- 1 cup fat free milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup egg beaters or egg whites
Heat oven to 400 degrees. Spray 9 inch pie plate with non stick cooking spray. Stir together beans, mushrooms, onion, garlic and cheese in pie plate. Stir remaining ingredients in medium bowl with whisk or fork until blended. Pour into pie plate, gently stirring bean mixture. Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
(GF) Gluten free: Replace Bisquick with gluten free Bisquick. Always check labels to ensure all ingredients are gluten free.
Calories 178, Fat 7.4%, Total fat 1.529g, Saturated fat 0.269g, Monounsaturated fat 0.674, Polyunsaturated fat 0.309g, Cholesterol 5.075mg, Carbohydrates 27.541g, Fiber 3.981g, Sugar 10.842g, Protein 15.644g (assumes 4 servings)
Recipe contributed by Shannon Claysmith