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Mushroom and Egg Galette (Gluten-Free & Low FODMAP)

Gluten Free Stories
This Mushroom and Egg Galette is low FODMAP and Gluten-Free! Plus it is very simple to make, savory, cheesy and so delicious!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Main Course, Side Dish
Cuisine Baking, Gluten-Free, Low FODMAP, Vegetarian
Servings 4 people


  • 1 gluten-free pie crust *link of the recipe in the instructions
  • 2 Tbsp olive oil
  • 200 g lactose-free cream cheese
  • 3 spring onions (only the green parts) (chopped)
  • 150 g canned mushrooms (sliced)
  • 150 g gruyere cheese
  • salt & pepper (according to taste)
  • 4 eggs

For Brushing

  • 1 small egg (beaten) (optional)


  • Make the gluten-free pie dough. Use this recipe for a super flaky gluten-free pie crust.

To make the filling

  • Heat a skillet over medium heat. Add the olive oil, the green parts of the spring onion, and canned mushrooms. And cook over medium heat for a few minutes, stirring constantly.
  • Once they start to soften add the cream cheese, and season with salt and pepper.
  • Cook for a minute or two, until the cream cheese melts.
  • On a lightly floured surface roll each piece of dough into a 8 inch (20cm) circle.
  • Place each onto a parchment paper lined baking sheet.
  • Spread cheese over each dough leaving about ½ inch (2cm) around the edge.
  • Spread mushroom & cream cheese mixture on top of cheese.
  • Fold dough over the filling. And brush with beaten egg.
  • Bake for about 20 minutes until slightly golden.
  • Remove from oven and make a well into the center of each galette.
  • Crack 4 eggs into 4 small different bowls. If eggs are too large remove some of the whites. Add an egg on each galette and bake for 10 minutes more until eggs are cooked.
  • Enjoy! :)
Keyword Mushroom and Egg Galette