Easy Mushroom Loaf

Easy Mushroom Loaf

This Easy Mushroom Loaf recipe was actually inspired by an idea for a low carb bread. The first few versions used had sliced mushrooms throughout the loaf – which was delicious but a little tricky to carve.

So one day I thought I’d see what happened if I pureed the cooked mushrooms.

I couldn’t believe how much the loaf looked like actual meat loaf as it came out of the oven. So I was inspired to do a little ‘experiment’ with my boys and just served it up for dinner without mentioning that it didn’t contain meat.

The boys gobbled it up – something that would never happen if it looked like mushrooms.

And it wasn’t until my Irishman was half way through his that he paused and said, this is delicious, I thought it was meat loaf but what’s in it?

There’s a reason there use to be an ad on TV when I was a kid saying that mushrooms were ‘meat for vegetarians’. But I think mushrooms are so tasty they can be ‘meat’ for carnivores as well.

Easy Mushroom Loaf
5 from 5 votes
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Easy Mushroom Loaf

Total Time 30 minutes
Servings 3 people

Ingredients

  • 750 g mushrooms
  • 200 g sunflower seeds, pepitas (pumpkin seeds) or almond meal (almond flour)
  • 1 teaspoon fine salt
  • 6 eggs
  • 100 g goats cheese
  • 1 small bunch flat leaf parsley

Instructions

  1. Turn your oven to 220C (425F). Line a large 900g (2lb) loaf pan approx 29cm x 17cm x 7.5cm (11in x 6,5in x 3in) with baking paper (parchment).
  2. Slice each mushroom into 3-4 slices (the thinner they are the quicker they'll cook). Heat a large saucepan on a high heat. Add a little oil then add the mushrooms and cook, stirring often on a high heat for 7-8 minutes or until they are browned and most of the liquid that comes out of them as they cook has evaporated.
  3. Remove pot from the heat. Add seeds / almond meal and 1 teaspoon salt. Using a stick blender, stab and puree until most of the seeds and mushrooms are no longer individually visible.
  4. Add the eggs and stir to combine. Spoon the mixture into your prepared tin and smooth the top.
  5. Bake for 20 minutes or until the loaf is well browned and feels springy when you touch it in the middle.
  6. Remove from the oven and turn out of the pan as soon as it's not too hot to handle. This avoids the loaf sweating and potentially over cooking.
  7. Serve loaf in chunky slices with goats cheese crumbled over and parsley leaves sprinkled on the side.

Recipe Video

Variations & Substitutions Mushroom Loaf

herby – add a few thyme leaves or rosemary leaves to the mushrooms before pureeing.

higher protein – use 8 eggs and expect it to take a little longer to cook. I did try this and while it was good, I preferred the less eggy version.

short on time – use pre-sliced mushrooms.

dairy-free – skip the goats cheese and serve with a delicious sauce like this dairy-free pesto, hummus or this tomato almond pesto or my Amazing Avo Sauce.

more substantial (carb lovers) – serve with roast potatoes or sweet potato. Or pile into burger buns.

more substantial (low carb) – roast walnuts or almonds, avocado (think avo toast).

carnivore – you could add some ground (minced) beef and cook for longer. Actually if you wanted an egg-free version the ground meat could probably substitute for the eggs – although I’m just guessing here.

family-friendly – my boys actually like this! Without the parsley and goats cheese of course ;)

different vegetables – thinking it will work well with any cooked veg like roast cauliflower or steamed broccoli or even grated zucchini.

more fancy / for entertaining – serve with a salad like my reliable cabbage salad, Best Ever Broccoli Salad, Big Bistro Kale Salad with Walnuts & Blue Cheese or the sauces mentioned in dairy-free above.

different cheese – feta of course, blue cheese, finely grated parmesan, ricotta, labneh.

Waste Avoidance Strategy

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

sunflower seeds / pepitas (pumpkin seeds) / almond meal (almond flour) / salt – can all be kept in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

goats cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If it is opened, will only keep for a few days so use for another meal or freeze.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

Problem Solving Guide Mushroom Loaf

bland – more salt! And try serving with a delicious sauce.

too dry – overcooked eggs – next time get it out earlier. For now be generous with the olive oil or add another delicious sauce.

no oven – you could cook the mixture in a frying pan like a frittata or pancake.

sticking to the pan – next time line with baking paper! For now letting it cool will help it release (fingers crossed).

Prepare Ahead

Yes! Just cook as per the recipe but keep the goats cheese separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm gently in the oven or allow to come to room temp. Or fry slices in a little oil.

More Recipes Like Easy Mushroom Loaf

Have fun in the kitchen!

BIG love,
Jules x

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11 Comments

  • Hi! This mushroom loaf looks really pretty and I can’t wait to try them! Thank you for sharing the recipe!

  • 5 stars
    Thank you for this great idea. Started growing mushrooms recently and I have more mushrooms than I can use in my usual soups and sauces. Also, am into juicing. So I am growing all sorts of vegetables too. With veggies I know what to do. Just juice and drink it up. But mushrooms proved too tricky :)

    This recipe idea is just what I need though. Can use up most of what I grow. I tried it out last night and you are right. This tastes incredible. Every one in the family loved it.

  • 5 stars
    I cooked the mushroom loaf and it turned out great! Very nice recipe. I love the idea of almond flour, so much healthier than the all purpose one. Instead of goat cheese on the side, I sprinkled feta on each serving, which came in handy because I tend to undersalt things.

  • I made this last night, it was lovely (the almond meal version). I plan to use what’s left as “toast” with avo for breakfast. I misread the recipe and only used 2 eggs but it still held together well.

  • I made this. It was amazing how nicely it came together as a faux meatloaf. It was big hit with my quasi-vegetarian household. Next time I’ll keep the goat cheese and serve with a nice chimichurri or chili sauce.

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