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

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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

472.7 calories; protein 23.8g 48% DV; carbohydrates 15.6g 5% DV; fat 36.8g 57% DV; cholesterol 136.3mg 45% DV; sodium 525mg 21% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2014
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works! Read More
(22)

Most helpful critical review

Rating: 2 stars
02/07/2017
We followed the recipe exactly as written. I would recommend a blend instead of Swiss cheese on it's own. Perhaps the Swiss we selected was too sharp because it left the loaf tasting bitter. I'd also cut down on the cottage cheese or replace it with something different as some other had mentioned. If we make it again I'd grind the nuts into smaller pieces or perhaps grind them completely. Read More
35 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/30/2014
This is a very versatile and forgiving recipe, as well as delicious. Before anyone jumps on me for rating a recipe I did not follow exactly, the day I made this we had 40-50mph winds, so I was not about to go out to the store...I made this with what I had on hand, and it was WONDERFUL. I plan on making it per the recipe in the future, but here goes...did not have walnuts so used pecans/almonds...used peeled, cubed, sauteed eggplant instead of the mushroom, used cream cheese thinned with a bit of heavy cream instead of the cottage cheese, and finally a cheese blend in place of the swiss. I halved the recipe and it made 2 small loaves. Served it with a onion gravy...WE LOVED IT! Like I said, this is a very forgiving recipe so don't be afraid to explore some substitutions...it works! Read More
(22)
Rating: 5 stars
11/28/2013
I use Allrecipes all the time and joined because of this recipe. It was wonderful, an amazing vegetarian addition to our Thanksgiving. I used cooked red quinoa instead of brown rice for more nutrition, and 10 oz of Parrano cheese rather than swiss because I had it on hand. I also let it cool in the pan as I was in the middle of cooking many dishes. I have a feeling this recipe is pretty forgiving because it came out wonderfully. I cut about 11 slices, and it came out to 361 calories each, 13 carbs, 17 grams protein, and 27 grams fat. I will definitely make it again! Read More
(12)
Rating: 4 stars
12/15/2013
I know you're trying to imagine how this tastes, it tastes delicious. People who aren't adventurous with food may not like it, but it's perfect for vegetarians and gluten-frees looking for something different. Read More
(9)
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Rating: 5 stars
02/17/2015
I am not vegetarian, I just thought this looked really good. My friend made it and raved, so then I made it. WOW! One of the best recipes I have found on the site (and I use the site a couple times a week). Holds together beautifully, great texture and flavor. A must try! Read More
(8)
Rating: 5 stars
11/01/2013
I cut this to 1/4 of the recipe because I had no idea what I was in store for except for the fact that I like every ingredient called for! My biggest issue was finding the right size baking dish and I didn't really find it. You'll see from my photo that it was very flat. But it is really good. The only substitution I made was to use a mix of Swiss and gruyere cheese. My cooking time was down to half because of the thickness of this. I will look forward to having more of this as I DO have leftovers! Supreme indeed awakeninggoddess66! Thanks! Read More
(8)
Rating: 5 stars
12/20/2016
Made this for Thanksgiving, and followed the recipe almost exactly. I replaced the walnuts with hazelnuts, and the bellas with local chantrelles I found on craigslist. I called mine an "Oregon Loaf". Both my non-vegetarian husband and I enjoyed it as a very satisfying centerpiece of our meal (covered in elegant chantrelle gravy). The bake time for this was perfect . I would suggest lining the pan with parchment paper, as getting it out was very difficult. It broke in two. Read More
(6)
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Rating: 5 stars
10/25/2015
I've made this twice now with the 3rd time being tonight. So good! It's great leftover sliced and served on white sandwich bread with ketchup. I've used other shredded cheeses besides Swiss and it's equally as good. I am so glad I found this recipe! Read More
(2)
Rating: 5 stars
06/26/2016
My first nut loaf and it wont be the last, it was delicious. I did make a few substitutions, made only with pecans as we have a tree in the garden, brown rice for wild rice and used tasty cheddar cheese for swiss cheese. There was enough to feed four adults for dinner (non of us are vegetarians) and lunch tomorrow. Read More
(2)
Rating: 5 stars
11/29/2015
I made this for our Thanksgiving dinner with friends. I intended it as a substitute for turkey for the vegetarians but everyone tried it and loved it. It was a big hit. I could not get a hold of pecans so I used cashews. It turned out absolutely delicious. Great with gravy too! Read More
(2)
Rating: 2 stars
02/07/2017
We followed the recipe exactly as written. I would recommend a blend instead of Swiss cheese on it's own. Perhaps the Swiss we selected was too sharp because it left the loaf tasting bitter. I'd also cut down on the cottage cheese or replace it with something different as some other had mentioned. If we make it again I'd grind the nuts into smaller pieces or perhaps grind them completely. Read More