1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 6 servings The following items or measurements are not included below: potato pierogies |
||
| Calories 314 | ||
| Calories from Fat 79 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 32mg | 1% | |
| Potassium 1307mg | 37% | |
| Total Carbohydrate 60.6g | 20% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 18.1g | ||
| Protein 8.9g | 17% | |
people who like this recipe also like:
Amarula French Toast (Cocktail)
By: Boomette
By: katia
By: Vicki in CT
By: mama's kitchen
Spinach-Tomato Tortellini Soup
By: Lainey6605
Pierogies Crostini, With Two Toppings
By: NcMysteryShopper
Aug 30, 2005
In a flash of genius, my sister bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I’m always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa. If you wish to make your own dough use my Pierogi and Vareniki Dough Pierogi and Vareniki Dough. NOTE: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling. BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.
SERVES 6
Ingredients
- 2 dozen fresh precooked potato pierogies (see Note)
- olive oil
- 1 cup chopped tomato
- 1/4 small red onion, thinly sliced
- 1 medium jalapeno, seeded and thinly sliced
- salt & freshly ground black pepper
- 1 lb large shiitake mushroom, stems discarded
- 1/4 cup thinly sliced scallion
- 1 cup sour cream
Directions
1
Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.2
Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.3
Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Cuisine > European > Eastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Holiday/Event
- Occasion > To Go...
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: mama's kitchen
On Oct 19, 2008
Update: I originally reviewed these 10-05. These are still as good today as they were then! WOW! NOW I am one of the Hosts in the Grilling Forum and I can honestly say these are one of the most unique things I have EVER grilled! These come out scrumptious and fantastic every time. Guests are constantly awed and thrilled that I have shared this treat with them. Awesome with any of the toppings suggested. Thank you my dear friend for sharing this with us! Original review: YUM! Made this as an appy while the rest was grilling - left the toppings on the side since this was our "first time" and we didn't know which we would like better. Went great with the beer you sugg'd. Made dh much happier about grilling for me after a long day! Love ya NC!
From: Slatts
On Jun 17, 2008
These were very yummy. I cheated and used an inside grill and cooked the mushrooms in a hot pan to get them nice and brown. Great flavors together. I will try this again on my outside grill this summer. Wonderful idea.
From: Kumquat the Cat's friend
On Jun 10, 2008
I made this as a side dish. I brushed mine lightly with olive oil as instructed and put it under my broiler since in the city we're not allowed to have outdoor grills, even on the balcony:D It worked very well. They turned out crispy-ish and not mushy soft like boiled pierogi. I loved the sour cream and salsa sides, but left out the mushroom topping entirely as I don't eat them (to my BF's consternation):D Personally I think this is the best way to make pierogis now!
From: Chef Kenney J
On Apr 24, 2008
grilled pierogi never heard of it before. Tried it and it is wonderfull Thanks for letting us know about such a great way to have pierogi. Kenny J
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved