GF Portobello Mushroom, Mascarpone, Potato & Red Onion Pie

£4.95 1 individual portion
£21.75 Case of 5 portions

Gluten Free Portobello Mushroom, Mascarpone, Potato & Red Onion Pie



Roasted portobello mushrooms, creamy mascarpone, chunks of potato with caramelised red onions encased in a tasty Gluten Free pastry.

Available for purchase in the following pack sizes:

  • 5 portion case (£4.35 per portion)
  • 1 single portion (£4.95 per portion)

Download the reheat instructions 

Additional information

Pack size

1 individual portion, Case of 5 portions

Manufacturing site uses

Celery, Crustaceans, Fish, Gluten, Molluscs, Nuts, Sesame, Soya, Sulphites


Dairy, Egg, Milk, Mustard


279 g


279g Min (Baked)/ 298g Target (Baked)

Filling [Roast Portabello and Roast Potato Mix (29%) [Potato (14%), Red Onion (7.8%, Portabello Mushroom (6.3%), Pomace Oil, Garlic Puree, Mineral Salt (Magnesium Chloride, Potassium Chloride), Black Pepper], Mascarpone Sauce [Whipping Cream (Milk), Water, Mascarpone Cheese (Milk),  Cheddar Cheese (Milk), Butter (contains Salt)(Milk), Italian Hard Cheese(Milk), Modified Maize Starch, Mineral Salt (Magnesium Chloride, Potassium Chloride), Parsley, Lemon Juice, Dijon Mustard [Water, Mustard, Spirit Vinegar, Preservative (Sodium Metabisulphite)], White Pepper], Caramelised Red Onion Chutney [Red Onion (5.1%), Pomace Oil, Sugar, Balsamic Vinegar, Garlic Puree, Mineral Salt (Magnesium Chloride, Potassium Chloride), Black Pepper]

Pastry (39%) [Gluten Free Flour [Gluten Free Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)], Butter (Milk), Cheddar Cheese (Milk), Whole Egg Pasteurised, Chives, Xanthan Gum]

Sprinkle Mix [Mustard Seeds, Pepper, Italian Hard Cheese (Milk)]

Nutritional Information

Nutrient Per 100g Per 298g target
Energy Kcal 260 776
Kj 1083 3228
Protein 3 9
Carbohydrates 19.8 59
Sugars 1.7 5.2
Starch 2.6 7.7
Fat 18.8 55.9
Saturates 9.9 29.4
Fibre 1 3
Sodium 0.2 0.5
Salt 0.4 1.2

Source of Data: Nutricalc


Oven Instructions

  1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c.
  2. Pre heat convection oven to 170°c.
  3. Remove pie from foil and place on a baking tray in a preheated oven for 20 minutes.
  4. Ensure that product reaches a core temperature of 72°c.
  5. Serve immediately after regeneration.

We Do Not Recommend Microwaving This Product


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