Quick Pierogi Bake
If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.
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If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.
Ingredients
- 1 tsp. unsalted butter
- 1/4 cup finely chopped onion
- 1 cup sliced mushrooms
- 8 refrigerated or frozen cheese pierogi
- 3 Tbs. shredded low-fat Monterey Jack cheese
- 2 slices soy bacon, cooked and crumbled
- 2 Tbs. fat-free sour cream, optional
Preparation
- Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.
- Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
- Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.
Nutrition Information
- Serving Size Serves 2
- Calories 328
- Carbohydrate Content 49 g
- Cholesterol Content 18 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 18 g
- Saturated Fat Content 4 g
- Sodium Content 851 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g