Rating: 5 stars 4.7
36 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
20 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.

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  • 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.

Nutrition Facts

473 calories; protein 23.8g; carbohydrates 15.6g; fat 36.8g; cholesterol 136.3mg; sodium 525mg. Full Nutrition
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