The easiest gluten-free mushroom pie


If you are looking for an easy recipe for a healthy snack that you can make at home here is a great recipe for the easiest gluten-free mushroom pie. What I love about this recipe is that you can make it ahead of time and store it in your freezer so you have a ready to go snack waiting for you. Its so easy to make that you will need just one pot and one mixing bowl and it is a great recipe to make with your kids as a fun activity. So, let’s get into cooking everyone!

What you will need

  • Mushrooms. The star of the show!
  • Cheese. I used mild cheddar, however you can use any sharp yellow cheese that you want, such as cheddar, swiss, gruyere, gouda, romano or a combination of those.
  • Flour. I’m using a gluten-free oat flour but you can use all purpose flour as well. You will need slightly less though.
  • Eggs. Eggs help as a binder factor. I never tried to use a flexseed egg to replace the eggs. But it might be possible and it is up to you if you want to try.
  • Oil. I used extra virgin olive oil but you can use ghee, coconut or avocado oil
  • Aromatics: green onions and oregano. This pie is very versetile. You can add a varity of add-ins, such as sun dried tomatoes or cubed tomatoes, peppers, sweet corn, mint etc

“Make sure that if you serve this to a younger toddler or baby you should make sure that the cheese that you choose is low in sodium.”

How to store

You can store the easiest gluten-free mushroom pie pieces in an air-tight container in your fridge for us to three days or even freeze them in a freezer bag for up to three months. When you want to enjoy them, take them out from the freezer and defrost them over night in your fridge and you will have a snack ready to go at any time.


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If you like quick and easy savory snack recipe you should also check out my

The easiest gluten-free mushroom pie

Recipe by Panos EatsCourse: SnacksDifficulty: Easy


Prep time


Cooking time




  • 8 oz (226.8 grams) white mashrooms, cleaned and sliced

  • 12 oz (340.19 grams) mild cheddar, shreeded

  • 1 cup plain yogurt

  • 2 eggs

  • 1/4 cup olive oil

  • 1 cup oat flour

  • 2 green onions, sliced

  • 1 teaspoon oregano

  • pepper to taste


  • Preheat your oven at 370F (187.78 degrees Celsius) and grease a baking pan
  • In a pot, sauté the mushrooms and green onions with a two tablespoons of the olive oil until soften (around 8-10 min)
  • In a mixing bowl, mix the eggs, yogurt, cheese, olive oil, oregano and pepper
  • Add the sautéed mushroom and oat flour and mix well
  • Place in your baking pan and bake for 30-35 min or until golden brown

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