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Meatless Mushroom Loaf

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Meatless Mushroom Loaf

2 tablespoons olive oil

½ yellow oniondiced

3 stalks celerydiced small

2 cloves garlicminced

12 ounces baby bella mushrooms

1 cup rolled oats

1 cup walnuts

¼ cup tomato paste

1 tbsp Worcestershire sauce

2 teaspoons fresh thymechopped

2 teaspoons fresh rosemarychopped

1 tbsp fresh sagechopped

1 ½ teaspoons kosher salt

1 tsp black pepper

½ cup potato flakes

1 cup hot water

2 eggs

2 cups wild ricecooked

½ cup ketchup

2 tablespoons yellow mustard

¼ cup brown sugar

1 tsp apple cider vinegar

¼ tsp kosher salt

Instructions

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Instructions

Preheat oven to 375 degrees F. Lightly spray 4 10-ounce ramekins or 1 9-inch x 5-inch loaf pan with cooking spray.

Cut 12 ounces baby bella mushrooms in half and add to the bowl of a food processor fitted with an S-blade. Secure lid and pulse 10 to 15 times until mushrooms are evenly chopped into small pieces. Transfer to a bowl and set aside.

Add 1 cup rolled oats and 1 cup walnuts to the food processor. Secure lid and pulse 15 to 20 times, until walnuts are ground and oats are chopped into a chunky flour consistency.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once heated, add diced onion and celery, cooking for 5 to 7 minutes, until onions are translucent. Reduce heat to medium and add minced garlic and chopped mushrooms to the skillet. Continue cooking an additional 8 to 10 minutes, until liquid from mushrooms is cooked out.

Season mixture with thyme, rosemary, sage, salt and pepper. Stir in tomato paste and Worcestershire sauce, cooking for another 1 to 2 minutes. Remove from heat.

In a small bowl, add ½ cup potato flakes and 1 cup hot water. Stir to combine and let sit for a few minutes to absorb liquid.

Whisk eggs in a large bowl. Add in ground walnut and oat mixture, along with cooked mushroom, onion and celery mixture. Fold to combine, adding in potatoes and cooked wild rice, until everything is evenly incorporated.

Divide the mixture into prepared ramekins or press into prepared loaf pan.

Make the glaze by adding ½ cup ketchup, 2 tablespoons yellow mustard, ¼ cup brown sugar, 1 teaspoon apple cider vinegar and ¼ teaspoon kosher salt into a small bowl. Whisk together until combined.

Brush the glaze on top of the Meatless Mushroom Loaf(s) and place on the middle rack of a preheated oven for 40 minutes, or until center is cooked to 165 degrees F and glazed top is set.

Let cool 10 minutes and serve with your favorite sides.

Nutrition

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Tips & Tricks (5)

Maximize Umami Depth 🍄
Sauté mushrooms separately until they release their liquid and begin to caramelize before mixing into the loaf—this concentrates their savory umami flavors dramatically.
Toast Walnuts First 🥜
Lightly toast walnuts in a dry skillet for 2-3 minutes before chopping to enhance their nutty complexity and prevent them from tasting raw or bitter in the finished loaf.
Bind Without Overworking 🤝
Mix ingredients gently with a fork or spatula rather than kneading—overworking creates a dense, rubbery texture instead of a tender, crumbly loaf with good structure.
Rest Before Slicing 🛑
Let the baked loaf cool in the pan for 10 minutes before unmolding and an additional 5 minutes before slicing to allow the binder to fully set and prevent crumbling.
Layer Fresh Herbs Strategically 🌿
Mix half your fresh sage, rosemary, and thyme into the loaf mixture and scatter the remaining half on top before baking to ensure herb flavor throughout and on the surface.