Quick Pierogi Bake

• 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

1. Preheat broiler.
2. Coat 6- x 2-inch round pan with cooking spray.
3. Heat butter in skillet over medium heat.
4. Saute onion in butter 3 minutes, or until translucent.
5. Add mushrooms, and season with salt and pepper.
6. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
7. Reduce heat to medium, add pierogi, and saute 3 minutes, or until pierogi are browned on both sides.
8. Transfer pierogi to prepared pan.
9. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon.
10. Broil 6 minutes, or until cheese is golden brown.
11. Serve with dollops of sour cream, if desired.

unsalted butter, onion, mushrooms, frozen cheese pierogi, cheese, soy bacon, sour cream

Taken from www.vegetariantimes.com/recipe/quick-pierogi-bake/ (may not work)