Mushroom Pie

Every year when I was a kid the German-American fest would come to base. It was an excuse to stuff our faces! One of my favorite fair treats was creamed mushrooms. I used that as my inspiration when I created this:

Mushroom Pie

2 pie crusts (I use frozen, thawed)
2 large sweet onions, quartered and sliced
4 tbs light margarine
1 tsp garlic powder
1/2 tsp salt
1 lb sliced portobello mushrooms
8 oz fat free sour cream
2 cups shredded Swiss cheese

1. In nonstick skillet, melt margarine over medium high heat. Add onions, garlic powder, and salt. Arrange onions in a shallow layer. Turn heat down to medium low. Allow onions to cook, stirring occasionally, until translucent and slightly carmelized, a light brown color (about 20 minutes).

2. Add mushrooms. Cook 3-5 minutes, until mushroom start to release juice. Stir in sour cream. Heat through.

3. Divide mushroom filling evenly between pie crusts. Top each with 1 cup of the Swiss. Bake at 350 degrees 20-25 minutes, until cheese is browned. Allow to stand 5 minutes before slicing and serving.