Description
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Ingredients
- 1 ½ cups walnuts
- ½ cup pecans
- 2 tablespoons olive oil
- 1 small sweet yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (6 ounce) package baby bella mushrooms, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 12 ounces shredded Swiss cheese
- 1 ½ cups cooked wild rice
- 1 cup cottage cheese
- 4 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9×5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent
- about 3 minutes. Add mushrooms
- marjoram
- sage
- and thyme; cook and stir until mushrooms are golden
- about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture
- Swiss cheese
- wild rice
- cottage cheese
- eggs
- parsley
- salt
- and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown
- about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 50 mins
Servings: 8