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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 7.1 g
  • Cholesterol: 56.0 mg
  • Sodium: 488.3 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.9 g

View full nutritional breakdown of Carrot Mushroom Loaf calories by ingredient
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Carrot Mushroom Loaf

Submitted by: KELLY_NZ

Introduction

I adapted this from 'The New Moosewood Cookbook'. Such a delicious vegetarian meal - hot or cold! This baked loaf can even be frozen and reheated later! I adapted this from 'The New Moosewood Cookbook'. Such a delicious vegetarian meal - hot or cold! This baked loaf can even be frozen and reheated later!
Number of Servings: 8

Ingredients

    1 cup minced onion
    1 tbsp unsalted butter
    500gms chopped mushrooms
    1 tsp salt
    1 tbsp ground black pepper
    1 tbsp basil
    1 tbsp fresh thyme
    1 tsp dill
    3 medium cloves garlic, minced
    5 cups grated carrots
    2 cups toasted wholegrain breadcrumbs (pref. homemade)
    3 eggs, beaten
    100gms Edam cheese, grated
    toppings of dill, breadcrumbs, sesame seeds, etc.

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Directions

1. Lightly oil a 9x13inch baking pan and preheat oven to 180C.

2. In a large skillet pan, saute onions & garlic in butter over medium heat for around 5 mins. Add mushrooms, salt, pepper, herbs and continue to saute for about 10 mins or so. Stir all together too.

3. Make breadcrumbs and place in a large bowl. Add grated carrots & cheese at this point. Stir all together.

4. Add in the beaten eggs; as well as the sauteed mushroom mixture and combine well.

5. Spread into the baking pan and sprinkle with your choice of toppings (I use approx. 1 tbsp sesame seeds).

6. Cover pan with foil or lid. Bake for 30-35 minutes covered, then uncover and bake another 15-20 more minutes.

Serve hot or cold.

Serving Size: makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KELLY_NZ.






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