1 (4 ounce.) can sliced mushrooms, drained
1 (8 ounce) can shredded reduced-fat Cheddar cheese
2 (8 ounce) cans tomato sauce
2 tablespoons vinegar
almond or other light brown sugar
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon honey
Spread mushrooms evenly over pie crust. Place a layer of cheese over mushrooms and sauce, vinegar reportedly, then cover cheese. Corral shells in dish, wrapping tomato sauce tightly around edges. Frost with brown sugar and olive oil. Chill at least 2 hours before serving.
I really liked this recipe. Had way too many fresh green beans which meant I didn't factor in the salt.
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