Grilled Mushroom, Arugula and Goat Cheese Pie

November 8, 2012

It feels like I never get enough goat cheese, so I made sure each of these tasty little pies were overflowing with my favorites – goat cheese, mushroom and arugula, or as they say in England, “rocket.”

goat cheese pie covered with arugula


16 oz mixed mushrooms (such as shitake, oyster and baby bella), sliced

3 tbsp unsalted butter

8 oz goat cheese

1 tsp chopped thyme

1 tsp chopped rosemary

2 tsp chopped flat leaf parsley

salt and pepper to taste

2 8” frozen pie shells

1 cup baby arugula

2 tspn olive oil

1 tspn lemon juice



Prepare grill for medium‐high heat (approximately 325 degrees). Using a griddle or pan, cook mushroom slices with butter, thyme and rosemary on the grill and saute 7‐10 minutes until carmelized. Remove from heat, add parsley and salt and pepper to taste.

Place pie crusts on the grill and cook until browned, approximately 15 minutes. Remove pie crust, add 4 oz softened goat cheese to each, and top with sautéed mushrooms. Toss arugula with olive oil and lemon juice and top each pie with an even portion. Serve.

Clint Cantwell, Editor

Related Topics: Arugula | Clint Cantwell | Editor's Picks | Goat Cheese | Holidays | Main Dish | Menu | Mushrooms | Pies | Thanksgiving

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