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

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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

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Instructions

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