In Honor of National Mushroom Month

Mushroom Pie





4 Slices of Bacon—Chopped

10 oz sliced fresh mushrooms

1 Large Onion—Chopped

12 oz Fresh Spinach

¾ cup Half and Half

1 Cup Shredded Swiss Cheese

Salt and Pepper to taste

1 Teaspoon Dill—Chopped

1 Package Puff Pastry—Thawed

1 Egg—Beaten



  1. Preheat oven to 400 degrees.
  2. Heat a large skillet over medium-high heat. Add chopped bacon, and cook until crispy. Remove and set aside.
  3. Add mushrooms and onion to pan. Cook, stirring occasionally, until all moisture is evaporated.
  4. Add reserved bacon and spinach. Cook until spinach is just wilted.
  5. Reduce heat to low-medium heat. Add half and half. Cook and stir for 5 minutes.
  6. Remove from heat. Add swiss cheese, dill, and salt and pepper.
  7. Place one sheet of the puff pastry on a baking sheet lined with parchment paper. Add the filling in the center of the pastry and brush the edges with the beaten egg. Cover with the second sheet of puff pastry. Seal the edges. Prick the top sheet with a fork and brush with the beaten egg.

Bake for 40 minutes. Cool and cut into wedges.

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Mike Pennington

Mike Pennington

Michael Pennington is a physical therapist and the owner of Turning Point Physical Therapy, which is located in beautiful southern Oregon. He is a loving husband, father of six and a master of his trade. Before studying at Pacific University, Michael earned his Eagle Scout and served a full-time 2 year mission in south Africa. He is as accomplished as he is hard working. Al l of his experiences culminate together at his clinic and are evident in his patient care.
Mike Pennington

We Help People in Medford, Ashland, Grants Pass, Klamath Falls, Yreka Areas Aged 40+ Become More Active And Mobile, Live Free From Painkillers and Surgery!


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