A moist and hearty vegetarian loaf made with earthy mushrooms, crunchy mixed nuts, and fragrant herbs. This flavorful dish features a golden crust and a tender, satisfying interior—perfect as a main course or a side dish at dinner parties, holiday tables, or weeknight meals.

Why You’ll Love This Recipe

• Hearty and Filling: Protein-packed from nuts and eggs, it satisfies like a meatloaf—without the meat.

• Earthy and Aromatic: Sautéed mushrooms and herbs deliver deep, savory flavor in every bite.

• Versatile: Serve it warm with gravy or sauce, or cold in slices for lunch.

• Make-Ahead Friendly: Holds its shape well and tastes great even after reheating.

• Perfect for Special Diets: An excellent vegetarian option that’s both elegant and nutritious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 cups mushrooms, finely chopped (cremini or button)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1/4 teaspoon smoked paprika

• 1 cup chopped mixed nuts (walnuts, almonds, pecans)

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 3 large eggs

• 1/4 cup milk

• 1/2 cup grated parmesan cheese (optional)

• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.

2. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent, about 3–4 minutes.

3. Add mushrooms, salt, pepper, thyme, and paprika. Cook until mushrooms release moisture and it evaporates, about 8–10 minutes. Set aside to cool.

4. In a large bowl, whisk together flour and baking powder. Stir in the chopped nuts.

5. In another bowl, beat the eggs, milk, and parmesan (if using). Add the cooled mushroom mixture and chopped parsley.

6. Pour the wet mixture into the dry ingredients and fold until just combined.

7. Transfer the mixture to the prepared loaf pan and smooth the top.

8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

9. Allow the loaf to cool slightly before slicing and serving.

Servings and Timing

• Servings: 6

• Preparation Time: 20 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour 5 minutes

Variations

• Vegan Version: Use plant-based milk, a vegan cheese substitute or nutritional yeast, and egg replacers like flax eggs.

• Add Grains: Mix in cooked quinoa or oats for extra texture.

• Spicy Kick: Add a pinch of cayenne or chopped chili for some heat.

• Different Nuts: Substitute with cashews or sunflower seeds depending on preference or allergies.

• Cheesy Upgrade: Add sharp cheddar or crumbled feta instead of parmesan for a bold twist.

Storage/Reheating

• Storage: Store slices in an airtight container in the refrigerator for up to 4 days.

• Reheating: Warm slices in a 325°F (160°C) oven for 10–12 minutes or reheat in a skillet over medium-low heat for a crispy edge. Avoid microwaving for best texture.

FAQs

Can I freeze mushroom and nut loaf?

Yes. Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

What kind of mushrooms work best?

Cremini and button mushrooms are ideal, but shiitake or portobello can be used for richer flavor.

Can I make this loaf without eggs?

Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Is this loaf gluten-free?

Not as written, but you can substitute all-purpose flour with a gluten-free flour blend.

What sauces pair well with this loaf?

Try mushroom gravy, tomato chutney, or a simple balsamic glaze.

Can I prepare the loaf mix ahead of time?

Yes, you can refrigerate the uncooked mixture in the loaf pan up to 12 hours before baking.

What is the texture like?

It’s firm yet moist, with a slight crunch from the nuts and a tender bite from the cooked mushrooms.

Can I use only one type of nut?

Certainly. Walnuts are especially good, but feel free to use any preferred nut.

Is this suitable for a holiday main course?

Absolutely. It makes a delicious centerpiece for vegetarian holiday dinners.

How do I keep the loaf from falling apart?

Let it cool for at least 10 minutes before slicing, and don’t overmix the batter.

Conclusion

The Savory Mushroom & Nut Loaf is a deeply flavorful, satisfying dish that’s both comforting and elegant. Whether served as a vegetarian centerpiece or a hearty side, its robust texture and well-balanced flavors make it a standout at any table. Easy to prepare and easy to adapt, it’s a recipe you’ll return to time and again.

Savory Mushroom & Nut Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 1 loaf (8 slices) 1x
• Category: Main Dish
• Method: Baked
• Cuisine: Western
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A moist and flavorful vegetarian loaf made with sautéed mushrooms, mixed nuts, herbs, and a touch of parmesan—perfect as a main dish or a hearty side with a golden, crusty top.

---

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, finely chopped (cremini or button)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 1 cup chopped mixed nuts (walnuts, almonds, pecans)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3 large eggs
• 1/4 cup milk
• 1/2 cup grated parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3–4 minutes.
3. Add mushrooms, salt, pepper, thyme, and paprika. Cook until mushrooms release moisture and it evaporates, about 8–10 minutes. Set aside to cool.
4. In a large mixing bowl, whisk together flour and baking powder. Stir in the chopped nuts.
5. In a separate bowl, beat eggs, milk, and parmesan (if using). Add cooled mushroom mixture and parsley.
6. Pour the wet mixture into the dry ingredients and fold together until just combined.
7. Transfer to prepared loaf pan and smooth the top.
8. Bake for 40–45 minutes or until a toothpick inserted comes out clean and the top is golden.
9. Let cool slightly before slicing and serving.

---

Notes

• Use a mix of mushrooms for a deeper flavor.
• Loaf can be made ahead and reheated before serving.
• Parmesan can be omitted for a fully vegetarian version (if using vegetarian cheese standards).

---

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 270mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 55mg