Because even when you don’t eat meat, you still crave a little heartiness 🙂 Mushrooms do it for me. Here’s the recipe!
This was a cooking light recipe, I rendered it after a few times to fit the calories i feel should be in a product like this. My moto is always to have calories match how they will keep me full. It didn’t need as much nuts, oil and cheese that the recipe called for! I was able to knock off 150 calories per slice off the original recipe and it still tastes great!
Serves 6
Ingredients:
about 2-3c of baby bella mushrooms, chopped very fine ( about 2lbs)
1/2lb or about 1 c of asparagus, cut into 1/2 inch pieces
1 large onion, chopped
1c panko breadcrumbs
1/4c slivered almonds
2 eggs
2 roasted red peppers, jarred
1 tbsp ketchup
3oz parmesan cheese
1/2 tsp kosher salt
pepper
Topping:
2 tbsp ketchup
1 tbsp broth
1 tsp mustard
pepper
Preheat oven to 350 degrees F. Use a baking sheet lined with parchment paper and add the nuts and breadcrumbs, cooking for about 10 minutes until the breadcrumbs are golden and the almonds are browned, set aside.
In a large skillet on medium high heat, add the chopped mushrooms and let it cook for a few minutes. You don’t need the oil here the mushrooms release water . Once cooked, set it aside.
Add 1 tbsp oil and cook the chopped onions and asparagus.
In a large bowl add everything together up to the “topping”. You can just eyeball the pepper in the mix.
Spray a loaf pan with non-stick and add the mixture. Cook in the oven at 350 degrees for 45 minutes.
Once finished add the ketchup, broth and mustard together. pour over the top of the loaf and let it sit. Cut into 6 slices and enjoy!
Nutriton Facts:
Calories: 172kcal
Protein: 12g
Carbs: 9g
Fiber: 3g
Net carbs: 6g
Fat 11.4g