Tender, juicy, meaty portobello mushroom, stuffed with sweet caramelized onions, a sprinkling of thyme, all topped with buttery, crisp pastry. This is seriously the easiest Vegan Mushroom Pie you will find & it’s soooo good!!! Perfect for making in advance too!
For this recipe, choosing the right shaped portobello mushrooms is key. When turned upside down, they need to not be flat. When you cut the stems out, they need to have space to put the caramelized onions so ones with good depth and almost a shallow bowl shape are necessary. That way you can fill them generously before topping them with the pastry. Watch my video below to see what my mushrooms looked like.
These pies can be made ahead of time by up to 2 days. Follow the instructions up to step 10, then cover with cling wrap and refrigerate until needed. Continue with the steps 12 & 13 immediately prior to baking.
You will have some pastry offcuts left after making this. My tip for using them up is to roll it out thinnish, and cut circles big enough to line a muffin tin, or just grab pieces and press it into the muffin tin with your fingers if you're lazy like me. Fill ¾ of the way with your jam of choice then bake on 375 for about 15 minutes or until the jam is bubbling and the pastry crisp. My son's favourite! Be sure to wait for the jam to cool down before attempting to eat. It will be scalding hot!